I had a lovely small aubergine/eggplant in my veg box and some sweet potato and spinach to finish, so I decided to make a quick curry. This was easy and a nice way to use up some leftovers, including 1/3 can of tomatoes. Here is what I did.

I chopped a small onion and set it to sauté in a pan for about 7 mins, then added some hot pepper flakes, about a tsp of curry powder, and a bit of turmeric. While that was cooking off, I added a thumb of ginger and the tomatoes to my small food processor and chopped it. I added the tomato mix to the pan and cooked it for about 7-10 mins until it was dark and thick.

I added half a can of coconut cream, some water, a chopped sweet potato, and a chopped aubergine/eggplant and simmered until everything was tender, about 15 mins. Then I added some chopped fresh or frozen spinach and topped with chopped cilantro.