Liverpool's Nikki O'Leary created this creamy aubergine curry for her Come Dine With Me menu
1. Preheat oven to 200°c
2. Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
3. Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 mins. Check them after about 10 mins and turn them over until they're slightly charred on the outside.
4. Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
5. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
6. Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
7. Leave for about 10 mins on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 mins.
8. If possible leave the curry for a couple of hours to stand and reheat just before serving.
1. Put the quinoa in a pan and add just enough boiling water to cover the grains.
2. Boil until translucent and simmer gently with the pan covered for about 5 mins.
3. Remove from the heat and leave the pan covered.
4. Add the juice of a freshly squeezed lemon and keep covered until serving time.
5. Once ready to serve scoop out with a drainer spoon to remove any excess water and serve immediately.
Remove chapati's from the packet and gently heat each side over a gas flame. Keep turning them over until they slightly bubble, serve immediately.
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