Eggplant-Spinach Curry
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) -peel...
Ingredients
- 1/4cup oil
- 1tsp black mustard seeds
- 12garlic cloves; minced
- 2lbspinach; rinsed, dried,
- 1/4tsp tumeric powder
- 1/4tsp paprika
- 1/2tsp ground coriander
- 1/2tsp ground cumin
Directions
- 1
1/4 c Oil 1 ts Black mustard seeds 12 Garlic cloves
- 2
minced 2 lb Spinach
- 3
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 chil
- 4
finely chopped Salt Cilantro sprigs, for garnish Heat the oil with half of the mustard seeds in a large saucepan
- 5
Add remaining mustard seeds when the cooked seeds begin to pop
- 6
Add the garlic and saute until tender
- 7
Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching
- 8
When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin