Eggplant-Spinach Curry
Yield
8 servingsPrep
10 minCook
45 minReady
55 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | 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 |
*
|
| ¼ | teaspoon |
jalapeño pepper
minced |
|
| ¼ | teaspoon |
turmeric
powder |
|
| ¼ | teaspoon |
paprika
|
|
| ½ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
cumin
ground |
|
| 2 | medium |
tomatoes
finely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
mustard seeds, black
|
|
| 12 | each |
garlic cloves
minced |
|
| 907.2 | g |
spinach
rinsed, dried, finely chopped |
|
| 1 | medium |
eggplant
cut into 1/2 inch cubes |
*
|
| 1 | each |
ginger root
1 inch, peeled and grated |
*
|
| 1.3 | ml |
jalapeño pepper
minced |
|
| 1.3 | ml |
turmeric
powder |
|
| 1.3 | ml |
paprika
|
|
| 2.5 | ml |
coriander
ground |
|
| 2.5 | ml |
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.
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.
