Eggplant And Spinach Curry

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Eggplant And Spinach Curry

 

1/4 cup oil

1 teaspoon black mustard seeds

12 garlic cloves, minced

2 pounds spinach, finely chopped

1 medium eggplant, cut into 1 " cubes

1 piece ginger root, 1-inch, peeled and grated

1/4 tablespoon jalapeno chiles, minced

1/4 teaspoon tumeric powder

1/4 teaspoon paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

2 medium 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. Serves 8.

 

 

 

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