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  • Eggplant And Spinach Curry

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    Eggplant And Spinach Curry
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. vegetable oil
    • 1 tsp mustard seeds
    • 1 tsp grnd cumin
    • 1 tsp grnd coriander
    • 1/2 tsp turmeric pwdr
    • 1 pch cayenne
    • 1/2 c. minced yellow onions
    • 3 Tbsp. chopped garlic
    • 1 Tbsp. chopped fresh ginger
    • 1 tsp chopped jalapeno peppers
    • 1 med eggplant - (abt 1 1/2 lbs) cut 1/2" cubes
    • 1 tsp salt
    • 2 lb fresh spinach rinsed, stems removed, and minced
    • 2 lrg tomatoes seeded, minced
    • 1/4 c. finely-minced fresh cilantro leaves

    Directions

    1. Heat the oil in a large saute/fry pan over medium-high heat. Add in the mustard seeds and cook, stirring, till they pop. Add in the cumin, coriander, turmeric and cayenne, and cook, stirring constantly, for 30 seconds till fragrant.
    2. Add in the onions and cook for 1 minute. Add in the garlic, ginger and jalapenos and cook for 30 seconds, stirring. Add in the eggplant and salt cook till soft, about 5 min.
    3. Add in the spinach and cook till wilted. Add in the tomatoes and cook over medium-low till thickened, 10 to 15 min. Add in the cilantro and stir well. Season, to taste, and serve warm over cooked rice.
    4. This recipe yields 4 to 6 servings.

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