Eggplant-Spinach Curry

55 minutes Prep: 10 minutes Cook: 45 minutes

114 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1/4	cup	vegetable oil
1	teaspoon	mustard seeds, black
12	each	garlic cloves	minced
2	pounds	spinach	rinsed, dried, finely chopped
1	medium	eggplant	cut into 1/2 inch cubes
1	each	ginger root	1 inch, peeled and grated
1/4	teaspoon	jalapeno peppers	minced
1/4	teaspoon	turmeric	powder
1/4	teaspoon	paprika
1/2	teaspoon	coriander	ground
1/2	teaspoon	cumin	ground
2	medium	tomatoes	finely chopped
1	x	salt
1	x	cilantro

Directions

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, tumeric, paprika, coriander, and cumin.

Saute 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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Nutrition Facts

Serving Size 165g

Amount per Serving

Calories 114 60% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 94mg	4%
Total Carbohydrate 10.0g	3%
Dietary Fiber 3.0g	13%
Sugars 1.0g
Protein 5.0g	9%

Vitamin A	219%		Vitamin C	67%
Calcium	14%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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