Eggplant and Red Bean Curry

Preparation: 15 minutes

Cooking: 30 minutes

Serves 4

1 tblspn oil

1 onion, diced

3 tblspn Korma curry paste

2 Mondial potatoes, peeled, cubed and cooked

2 medium eggplant, cubed

1 cup chicken stock

1 bunch spinach, washed, chopped

125g tin red kidney beans, rinsed

2 tblspn tomato sauce

Rice to serve

Heat oil in a large non-stick pan. Fry onions and curry paste for 2-3 minutes.

Add cooked potatoes and eggplant. Fold together for 2 minutes. Pour over

chicken stock. Cook over low heat for 5 minutes. Fold through spinach, red

kidney beans and tomato sauce. Heat through. Serve with steamed rice.