Eggplant-spinach curry
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Eggplant-spinach curry
  Curry    Indian    Vegetables    Vegetarian    Vegan    Side dish  
Last updated 6/12/2012 1:02:18 AM. Recipe ID 25835. Report a problem with this recipe.
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      Title: Eggplant-spinach curry
 Categories: Indian, Vegetables, Vegetarian, Vegan, Side dish
      Yield: 8 servings
    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
           Cilantro sprigs, for garnish
  Heat the oil with half of the mustard seeds in a large saucepan.  Add
  remaining mustard seeds when the cooked seeds begin to pop.  Add the
  garlic and saute until tender.
  Add the spinach, a small amount at a time, stirring occasionally to
  keep the spinach from scorching.  When the spinach wilts, add the
  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 the tomatoes and season to taste with salt.
  Cook, uncovered, 5 minutes longer.  Garnish with cilantro.

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Recipe ID 25835 (Apr 03, 2005)

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