Eggplant-Spinach Curry
Description
This Indian main features Oil, Black mustard seeds, Cloves; minced, Spinach; rinsed, dried. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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and finely chopped 1 md Eggplant -
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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
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Heat the oil with half of the mustard seeds in a large saucepan.
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Add remaining mustard seeds when the cooked seeds begin to pop.
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Add the garlic and saute until tender.
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Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching.
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When the spinach wilts,
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add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin.
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Saute to blend the flavors.
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Cover, and cook over medium-low heat for 15 minutes.
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Add the tomatoes and season to taste with salt.
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Cook, uncovered, 5 minutes longer.
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Garnish with cilantro.
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: Best Recipes from the Los Angeles Times : ISBN: 0-8109-1237-6 Typed for you
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 186.4kcal
- % Daily Value *
- Total Fat 16.0g25%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 189.6mg8%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 5.0g20%
- Sugars 0.9g
- Protein 6.7g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
black, blending, cloves, curry, dried, eggplantspinach, indian, main, minced, mustard, oil, rinsed, sautéing, seeds, spinach, title, vegan, vegetables, vegetarian
