Eggplant and spinach curry recipe

Recipe for eggplant and spinach curry in our easy curry recipes collection.

Recipe ingredients

• 2 pounds spinach, rinsed, dried and finely chopped
• 1 medium eggplant, cut into 1/2 inch cubes
• 1/4 cup oil
• 1 teaspoon black mustard seeds
• 2 garlic cloves, minced
• 1 inch piece ginger, peeled and grated
• 1/4 teaspoon jalapeno chilies, 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
• Salt to taste
• Coriander leaves for garnishing

How to make eggplant and spinach curry

• 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 saute 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 chilies, turmeric, 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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