Eggplant (Aubergine) -Spinach Curry Recipe

Name: Eggplant (Aubergine) -Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, cut into 1 1/2 centimeter cubes, with skin; 2 teaspoons kosher salt; 2 tablespoons brown mustard seeds; 2 tablespoons canola oil; 1 large onion, diced; 6 garlic cloves, minced; 2 tablespoons fresh ginger, minced; 1 teaspoon cumin, ground; 1/2 teaspoon coriander, freshly ground; 1/2 teaspoon cardamom, freshly ground; 1/2 teaspoon garam masala; 1/4 teaspoon cayenne; 1/4 teaspoon ground cloves; 1 (796 ml) can diced tomatoes; 2 (300 g) packages frozen spinach, thawed and drained; 3/4 cup plain yogurt; 3/4 cup cilantro, chopped

Servings: persons

1 large eggplant, cut into 1 1/2 centimeter cubes, with skin
2 teaspoons kosher salt
2 tablespoons brown mustard seeds
2 tablespoons canola oil
1 large onion, diced
6 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 teaspoon cumin, ground
1/2 teaspoon coriander, freshly ground
1/2 teaspoon cardamom, freshly ground
1/2 teaspoon garam masala
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1 (796 ml) can diced tomatoes
2 (300 g) packages frozen spinach, thawed and drained
3/4 cup plain yogurt
3/4 cup cilantro, chopped

1
Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat. Pat dry and remove excess salt with paper towels or clean dishcloth. (Careful, this juice stains!).
2
Toast mustard seeds in a small dry non-stick pan over medium-low heat until they turn grey and begin to pop. Remove from heat and reserve in a small bowl.
3
Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. Remove from heat and reserve.
4
Heat canola oil in large pot over medium heat. Add onion and saute until golden. Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
5
After 1 minute, add spinach and tomatoes. Raise heat to high and boil for 2 minutes, stirring often. Turn heat down to low and simmer with lid on for 20 minutes to allow flavours to blend.
6
Stir in reserved mustard seeds and eggplant. Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat.
7
Serve alone on a bed of rice, or with a beef curry and naan bread.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large eggplant, cut into 1 1/2 centimeter cubes, with skin, 2 teaspoons kosher salt, 2 tablespoons brown mustard seeds, 2 tablespoons canola oil, and more.

Yes, Eggplant (Aubergine) -Spinach Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) -Spinach Curry

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