• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Eggplant-Spinach Curry

  • Recipe Submitted by on

Category: Vegetarian, Indian, Vegetables, Side Dishes

 Ingredients List

  • 1/4 c Oil
  • 1 ts Black mustard seeds
  • 12 Garlic cloves; minced
  • 2 lb Spinach; rinsed, dried,
  • - and finely chopped
  • 1 md Eggplant
  • - cut into 1/2" cubes
  • 1 Piece ginger root (1-inch)
  • -peeled and grated
  • 1/4 ts Jalapeno chiles, minced
  • 1/4 ts Tumeric powder
  • 1/4 ts Paprika
  • 1/2 ts Ground coriander
  • 1/2 ts Ground cumin
  • 2 md Tomatoes; finely chopped
  • Salt
  • Cilantro sprigs, for garnish


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 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.

Typed for you by Karen Mintzias

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