Indian Eggplant & Spinach Curry Recipe

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Making Indian food at home can be intimidating, but there are plenty of recipes like Eggplant & Spinach Curry , that are easy. These dishes from India prove just how simple it can be to cook versus takeout.  Check your pantry for stuff like spinach curry / curry.

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Eggplant & Spinach Curry Ingredients

Indian Eggplant & Spinach Curry

  • 2 lb spinach, rinsed, dried & finely chopped
  • 1 medium eggplant, cut into 1/2″ 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

    • Method

  • 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.
  • Serves 8

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