Monday, 31 October 2011


                                                                            Serves 2
                        (This recipe is free from added gluten, sugar, yeast, dairy products and meat)

  • 1 onion                                                            -olive oil
  • 1 garlic glove                                                   - paprika
  • 1-2 tsp grated fresh  ginger                              -turmeric
  • small aubergine or croquette                            -ground cumin
  • 1 cup of cooked chick peas                            -cayenne pepper
  • 4 handful of spinach                                        -black pepper
  • 2 cups of boiling water                                    -salt
  • 50g creamed coconut                                     -chopped fresh mint to garnish
Dice the aubergine and onion and crush the garlic.

Sweat the onion in the olive oil  first then add the garlic and aubergine and live it until beginning to soften. Take off the heat for a minute to add spices.

In a meanwhile,
you can preaper some hot water to make the coconut cream.

Add the dissolved coconut cream to the pan along with tomato paste, lemon juice, chick peace. Bring it to boil, cover and simmer for 10 minutes.

Add the chopped spinach to the pan .Either transfer it to a casserole dish and cook it for about 45 minutes or continue simmer on the top of the cooker until the aubergine is soft.

Leave it to stand for few minutes then garnish it with the chopped fresh mint and serve with rice, milett or cous cous and salad.

Enjoy :)