Eggplant-Spinach Curry
| Yield: | 8 Servings |
| Categories: | Vegetarian, Indian, Side dishes, Vegetables |
| 1/4 | c | Oil |
| 1 | ts | Black mustard seeds |
| 12 | Garlic cloves; minced | |
| 2 | lb | Spinach; rinsed, dried, and finely chopped |
| 1 | md | Eggplant 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 garnish |
Advertisement