cateory: healthy_options
Eggplant and Spinach Curry
Reviews: 198
Ingredients:
- 2 lb spinach, rinsed, dried & finely chopped
- 1 medium eggplant, cut into 1/2 inch cubes
- 1/4 cup oil
- 1 tsp black mustard seeds
- 12 garlic cloves, minced
- 1 piece ginger, peeled & grated
- 1/4 tsp jalapeno chilies, minced
- 1/4 tsp turmeric powder
- 1/4 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 medium tomatoes, finely chopped
- Salt to taste
- Coriander leaves for garnishing
How to make
Eggplant and Spinach Curry
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
Comments for
Eggplant and Spinach Curry
Eggplant and Spinach Curry
You may also like:
healthy_options
Cumin-scented quinoa with red beets
Cumin-scented quinoa with red beets
healthy_options
Lentils with broiled eggplant
Lentils with broiled eggplant
healthy_options
Broiled vegetable soup
Broiled vegetable soup
healthy_options
Soba noodles with eggplant and mango
Soba noodles with eggplant and mango