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Eggplant-Spinach Curry

Eggplant-Spinach Curry recipe image
This Indian main features Oil 1/4 teaspoon Jalapeno chiles, minced, Black mustard seeds 1/4 teaspoon Tumeric powder, Cloves; minced 1/4 teaspoon Paprika, Spinach; rinsed. 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 186.4
Dietary: Gluten-free, Vegetarian
Description
This Indian main features Oil 1/4 teaspoon Jalapeno chiles, minced, Black mustard seeds 1/4 teaspoon Tumeric powder, Cloves; minced 1/4 teaspoon Paprika, Spinach; rinsed. 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
  • 1/4 cups Oil
  • 1/4 teaspoons Jalapeno chiles, minced
  • 1 teaspoons Black mustard seeds
  • 1/4 teaspoons Tumeric powder
  • 12 Garlic Cloves; minced
  • 1/4 teaspoons Paprika
  • 2 lbs Spinach; rinsed, dried,
  • 1/2 teaspoons Ground coriander
Directions
  1. 1
    and finely chopped 1/2 ts Ground cumin 1 md Eggplant 2 md Tomatoes; finely chopped -
  2. 2
    cut into 1/2" cubes Salt 1 Piece ginger root (1-inch) Cilantro sprigs, for
  3. 3
    garnish -peeled and grated
  4. 4
    Heat the oil with half of the mustard seeds in a large saucepan.
  5. 5
    Add remaining mustard seeds when the cooked seeds begin to pop.
  6. 6
    Add the garlic and saute until tender.
  7. 7
    Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching.
  8. 8
    When the spinach wilts,
  9. 9
    add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin.
  10. 10
    Saute to blend the flavors.
  11. 11
    Cover, and cook over medium-low heat for 15 minutes.
  12. 12
    Add the tomatoes and season to taste with salt.
  13. 13
    Cook, uncovered, 5 minutes longer.
  14. 14
    Garnish with cilantro.
  15. 15
    : 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.

Keywords: black, blending, chiles, cloves, coriander, curry, dried, eggplantspinach, ground, indian, jalapeno, main, minced, mustard, oil, paprika, powder, rinsed, sautéing, seeds
Read it online: https://www.chefs-mate.com/recipe/eggplant-spinach-curry/