Eggplant-Spinach Curry

(2 votes)

1/4 cup oil
1 tablespoon black mustard seeds
12 garlic cloves, minced
2 pounds spinach, rinsed, dried, and finely chopped
1 medium eggplant cut into 1/2-inch cubes
1 piece ginger root (1-inch) peeled and grated
1/4 teaspoon jalapeno chiles, minced
1/4 teaspoon turmeric powder
1/4 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 medium tomatoes, finely chopped
cilantro sprigs, for garnish

Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and sauté until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, turmeric, paprika, coriander, and cumin. Sauté to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro.

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