Eggplant and Spinach Curry
1/4 cup vegetable oil
Heat the oil in a large saute pan over medium-high heat. Add the mustard seeds and cook, stirring, until they pop. Add the cumin, coriander, turmeric and cayenne, and cook, stirring constantly, for 30 seconds until fragrant. Add the onions and cook for 1 minute. Add the garlic, ginger and jalapenos and cook for 30 seconds, stirring. Add the eggplant and salt cook until soft, about 5 minutes. Add the spinach and cook until wilted. Add the tomatoes and cook over medium-low until thickened, 10 to 15 minutes. Add the cilantro and stir well.
1 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 cup chopped yellow onions
3 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon minced jalapeno peppers
1 medium eggplant (about 1 1/2 pounds) in 1/2-inch cubes
1 teaspoon salt
2 pounds fresh spinach, rinsed, stems removed, and chopped
2 large tomatoes, seeded and chopped
1/4 cup finely chopped fresh cilantro leaves
Season to taste and serve hot.
Yield: 4 – 6 servings
Yum! This was really tasty -- and really quick to make. I made a couple of changes (I didn't have ginger or cilantro on hand, and I used canned tomatoes instead of fresh) but it came out wonderfully anyway! I'll definitely be making this again.
Sarah, Austin, TX
Very easy to make, and very yummy. I also added some mushrooms.
I have made this a number of times. Very tasty and easy to make. I serve it over brown Jasmine rice.
Anonymous, Location not stated.
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