Ingredients
- 1/4 c. vegetable oil
- 1 tsp mustard seeds
- 1 tsp grnd cumin
- 1 tsp grnd coriander
- 1/2 tsp turmeric pwdr
- 1 pch cayenne
- 1/2 c. minced yellow onions
- 3 Tbsp. chopped garlic
- 1 Tbsp. chopped fresh ginger
- 1 tsp chopped jalapeno peppers
- 1 med aubergine - (abt 1 1/2 lbs) cut 1/2" cubes
- 1 tsp salt
- 2 lb fresh spinach rinsed, stems removed, and minced
- 2 lrg tomatoes seeded, minced
- 1/4 c. finely-minced fresh cilantro leaves
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Aubergine And Spinach Curry
Servings: 4
Directions
- Heat the oil in a large saute/fry pan over medium-high heat. Add in the mustard seeds and cook, stirring, till they pop. Add in the cumin, coriander, turmeric and cayenne, and cook, stirring constantly, for 30 seconds till fragrant.
- Add in the onions and cook for 1 minute. Add in the garlic, ginger and jalapenos and cook for 30 seconds, stirring. Add in the aubergine and salt cook till soft, about 5 min.
- Add in the spinach and cook till wilted. Add in the tomatoes and cook over medium-low till thickened, 10 to 15 min. Add in the cilantro and stir well. Season, to taste, and serve warm over cooked rice.
- This recipe yields 4 to 6 servings.
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