Mashed aubergine and spinach curry with quinoa and chapatti bread

Ingredients

• 4 large aubergines
• 1 large onion
• 1 large bag spinach
• 3 tins chopped plum tomatoes (tin size not specified)
• 1 bunch coriander
• Vegetable oil
• 4 garlic cloves
• 2 tsp ground ginger
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 1 tsp mustard seeds
• Quinoa, one handful per person plus one extra handful
• 1 lemon
• Packaged chapattis, quantity not specified in the recovered source

Method

1. Heat the oven to 200°C. Chop the onion and cook it gently in 4 tablespoons of vegetable oil with the spices until softened; set the mixture aside.
2. Lightly oil the aubergines, prick each one about three times, and roast for about 30 minutes, turning after roughly 10 minutes, until slightly charred outside.
3. Split the aubergines, scoop out the flesh, mash it, and stir it into the reheated onion and spice mixture.
4. Wash and tear the spinach, add it with the tomatoes, and cook gently for 10 minutes. Stir in the crushed garlic and coriander and cook for another 15 minutes. The recovered source recommends resting the curry for a couple of hours before reheating.
5. Cover the quinoa with boiling water, cook until translucent, then cover and simmer gently for about 5 minutes. Remove it from the heat, keep it covered, and add the lemon juice.
6. Warm the packaged chapattis according to the recovered method and drain any excess water from the quinoa before serving everything together.