Eggplant Spinach Curry

Overall rating: 4.0 stars 4 Ratings     Recipe added by The Veggie Cook
Category (vegan): Indian , Veggies , Gluten-free
Serving Size:
Recipe Servings4
Prep Time:
Recipe Prep time40 mins
Your Rating:
Login to rate this recipe.

Print Recipe
Eggplant Spinach Curry


1/4 cup oil
1 teaspoon black mustard seeds
12 garlic cloves minced
2 pound spinach rinsed, dried, and finely chopped
1 medium eggplant cut into 1/2-inch cubes
1 piece ginger root (1-inch) peeled and grated
1/4 teaspoon jalapeno chiles, minced
1/4 teaspoon tumeric powder
1/4 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 medium tomatoes finely chopped
salt to taste
cilantro sprigs, for garnish


Heat oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add garlic and saute until tender. Add spinach, a small amount at a time, stirring occasionally to keep spinach from scorching. When spinach wilts, add eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add tomatoes and season to taste with salt. Cook uncovered for 5 minutes longer. Garnish with cilantro.

Have a better photo? Please send it to us: contact123 (at)

1 comment

  • vegetarian
Posted on 12 / 03 / 2013 report abuse
This recipy is great!. I've made some changes....2 garlic cloves insted 12, and cilantro chutney for granish....delicious!

Login to leave comments about 'Eggplant Spinach Curry'

Comments are not endorsed by HappyCow. terms / report abuse

Back to the Main Page

Veg Ingredients

Glossary of ingredients used in veg recipes & macrobiotic cooking.

Healthy Cooking

Tips for cooking vegetarian meals and low fat recipes at home.