Eggplant and Spinach Curry

Name: Eggplant and Spinach Curry
Ingredients: 1/4 cup vegetable oil; 1 teaspoon mustard seeds; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; Pinch cayenne; 1/2 cup chopped yellow onions; 3 tablespoons minced garlic; 1 tablespoon minced fresh ginger; 1 teaspoon minced jalapeno peppers; 1 medium eggplant (about 1 1/2 pounds) in 1/2-inch cubes; 1 teaspoon salt; 2 pounds fresh spinach, rinsed, stems removed, and chopped; 2 large tomatoes, seeded and chopped; 1/4 cup finely chopped fresh cilantro leaves

15 ingredients

10 steps

Ingredients

1/4 cup vegetable oil
1 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
Pinch cayenne
1/2 cup chopped yellow onions
3 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon minced jalapeno peppers
1 medium eggplant (about 1 1/2 pounds) in 1/2-inch cubes
1 teaspoon salt
2 pounds fresh spinach, rinsed, stems removed, and chopped
2 large tomatoes, seeded and chopped
1/4 cup finely chopped fresh cilantro leaves

Directions

1

Heat the oil in a large saute pan over medium-high heat.
2

Add the mustard seeds and cook, stirring, until they pop.
3

Add the cumin, coriander, turmeric and cayenne, and cook, stirring constantly, for 30 seconds until fragrant.
4

Add the onions and cook for 1 minute.
5

Add the garlic, ginger and jalapenos and cook for 30 seconds, stirring.
6

Add the eggplant and salt cook until soft, about 5 minutes.
7

Add the spinach and cook until wilted.
8

Add the tomatoes and cook over medium-low until thickened, 10 to 15 minutes.
9

Add the cilantro and stir well.
10

Season, to taste, and serve hot over cooked rice.