In a saucepan on medium heat, part boil the carrots until soft. Drain the carrots in a sieve and place in a bowl and set aside.

In a medium size pot or wok on medium heat, add cooking oil. Add the onions and sauté until soft and translucent. Then add the aubergines and carrots, then cook until soft. Stir occasionally to cook evenly.

Once curry sauce is to desired consistency, season with cumin powder, ground white pepper and salt (optional). Taste the sauce and adjust (add more cumin, white pepper or salt).

Now add the spinach and turn off heat after a minute. The spinach cooks very quickly and you do not want to over cook it.

Remove baking tray from the oven and place on a plate or a serving board. Serve and eat immediately while pipping hot.