Eggplant and Spinach Curry

Total Time:
1 hr 15 min
30 min
45 min

Makes 4 to 6 servings

  • 1/4 cup vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • Pinch cayenne
  • 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
  • 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. Season, to taste, and serve hot over cooked rice.

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