Eggplant Spinach Curry

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    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.


    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

    Serving Size


    Prep Time

    40 mins

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      Points +47

      Posted on 03 Dec 2013

      This recipy is great!. I've made some changes....2 garlic cloves insted 12, and cilantro chutney for granish....delicious!

      Eggplant Spinach Curry

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