Eggplant Spinach Curry Recipe

Name: Eggplant Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, diced, with skin; 2 teaspoons coarse salt for sprinkling; 2 tablespoons black mustard seeds; 6 tablespoons clarified butter; 1 large onion, diced; 1/2 teaspoon salt; 2 tablespoons pureed garlic; 2 tablespoons freshly grated ginger; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cardamom; 1/2 teaspoon garam masala; 1/4 teaspoon turmeric; 1/4 teaspoon ground cloves; 1/4 teaspoon cayenne; 2 tomatoes, peeled, seeded, and diced; 1 cup water; 1 tablespoon palm or brown sugar; 2 bunches spinach, stems removed, washed, and cut in 2inch pieces

Servings: persons

1 large eggplant, diced, with skin
2 teaspoons coarse salt for sprinkling
2 tablespoons black mustard seeds
6 tablespoons clarified butter
1 large onion, diced
1/2 teaspoon salt
2 tablespoons pureed garlic
2 tablespoons freshly grated ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
2 tomatoes, peeled, seeded, and diced
1 cup water
1 tablespoon palm or brown sugar
2 bunches spinach, stems removed, washed, and cut in 2inch pieces

1
Place eggplant in a colander, sprinkle with coarse salt, and let stand for 30 minutes to sweat.
2
Pat dry with paper towels.
3
Place mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping.
4
Remove from heat and reserve.
5
Heat 1/4 cup clarified butter in a large skillet over moderate heat.
6
Saute eggplant, stirring occasionally, until soft and golden.
7
Remove from heat and reserve in a bowl with mustard seeds.
8
Heat remaining butter in a medium saucepan over medium high heat.
9
Add onions and salt.
10
Saute until onions are golden and soft.
11
Add garlic and ginger, cook just until aromas are released, then stir in all spices.
12
Cook an additional minute, stirring constantly to blend spices and prevent scorching.
13
Add tomatoes, water, and sugar.
14
Turn heat to high and bring to a boil.
15
Add spinach, bring back to a boil, and stir in eggplant mixture.
16
When eggplant is heated through, about 2 minutes, remove from heat and serve.

229

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 large eggplant, diced, with skin, 2 teaspoons coarse salt for sprinkling, 2 tablespoons black mustard seeds, 6 tablespoons clarified butter, and more.

Yes, Eggplant 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 Spinach Curry

How did you like this recipe?

Frequently Asked Questions