Chicken and Aubergine and Courgette Curry

I wanted to use up some chicken from a roast chicken dinner on Sunday but I didn't have quite enough left for a chicken curry alone. I found this recipe for a chicken and aubergine curry and added courgette and spinach to it too. It felt very healthy and was extremely filling without the accompaniment of rice. The recipe below is just a guide and spices could be increased or decreased depending on your preference. If you didn't have all the individual spices I am sure a curry powder would work as well.

Ingredients

Serves 4

Leftover cooked chicken

1 large aubergine cut into chunks

1 large courgette cut into chunks

couple of tablespoons of olive oil

1 onion sliced

2 cloves of garlic chopped 

a large chunk of fresh ginger or a good tbsp of lazy ginger (a great store cupboard ingredient )

1 tsp turmeric

1 tsp coriander

1 tsp paprika

1 tsp cumin

1 tsp chilli flakes

1 tsp garam masala

1 tin of chopped tomatoes

some vegetable stock if you think it needs more liquid 

handful of fresh or frozen spinach 

chopped fresh chillies, optional 

Method

Heat the oven to 200C and roast the chunks of courgette and aubergine drizzled with olive oil and seasoned until nicely cooked and browned. Heat some olive oil in a casserole dish and fry the onion and garlic until translucent. Add the ginger and all the spices and continue to cook for a few minutes. Add the chicken and the tomatoes and stock if you need it and when the vegetables are cooked add those too. Leave to simmer away until needed, checking the spices and the seasoning then add the spinach towards the end of the cooking. Garnish with some fresh chillies and serve with some fluffy basmati rice or a naan bread.