Eggplant and Spinach Curry

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add the onions and cook for 1 minute.

5. 5

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

6. 6

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

7. 7

   Add the spinach and cook until wilted.

8. 8

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

9. 9

   Add the cilantro and stir well.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.