Best Eggplant Spinach Curry Recipes

Eggplant (Aubergine) -Spinach Curry image

Provided by Wisent

Categories Curries

Time 1h5m

Yield 5-6 serving(s)

Number Of Ingredients 17

1 large eggplant, cut into 1 1/2 centimeter cubes, with skin
2 teaspoons kosher salt
2 tablespoons brown mustard seeds
2 tablespoons canola oil
1 large onion, diced
6 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 teaspoon cumin, ground
1/2 teaspoon coriander, freshly ground
1/2 teaspoon cardamom, freshly ground
1/2 teaspoon garam masala
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1 (796 ml) can diced tomatoes
2 (300 g) packages frozen spinach, thawed and drained
3/4 cup plain yogurt
3/4 cup cilantro, chopped

Steps:

Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat. Pat dry and remove excess salt with paper towels or clean dishcloth. (Careful, this juice stains!).
Toast mustard seeds in a small dry non-stick pan over medium-low heat until they turn grey and begin to pop. Remove from heat and reserve in a small bowl.
Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. Remove from heat and reserve.
Heat canola oil in large pot over medium heat. Add onion and sauté until golden. Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
After 1 minute, add spinach and tomatoes. Raise heat to high and boil for 2 minutes, stirring often. Turn heat down to low and simmer with lid on for 20 minutes to allow flavours to blend.
Stir in reserved mustard seeds and eggplant. Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat.
Serve alone on a bed of rice, or with a beef curry and naan bread.

Nutrition Facts : Calories 225.4, Fat 9.7, SaturatedFat 1.7, Cholesterol 4.8, Sodium 1190.8, Carbohydrate 31, Fiber 11.3, Sugar 13.6, Protein 10.3

Eggplant Spinach Curry image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 entree servings or 6 accompa

Number Of Ingredients 19

1 large eggplant, diced, with skin
2 teaspoons coarse salt for sprinkling
2 tablespoons black mustard seeds
6 tablespoons clarified butter
1 large onion, diced
1/2 teaspoon salt
2 tablespoons pureed garlic
2 tablespoons freshly grated ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
2 tomatoes, peeled, seeded, and diced
1 cup water
1 tablespoon palm or brown sugar
2 bunches spinach, stems removed, washed, and cut in 2inch pieces

Steps:

Place eggplant in a colander, sprinkle with coarse salt, and let stand for 30 minutes to sweat. Pat dry with paper towels.
Place mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping. Remove from heat and reserve.
Heat 1/4 cup clarified butter in a large skillet over moderate heat. Saute eggplant, stirring occasionally, until soft and golden. Remove from heat and reserve in a bowl with mustard seeds.
Heat remaining butter in a medium saucepan over medium high heat. Add onions and salt. Saute until onions are golden and soft. Add garlic and ginger, cook just until aromas are released, then stir in all spices. Cook an additional minute, stirring constantly to blend spices and prevent scorching.
Add tomatoes, water, and sugar. Turn heat to high and bring to a boil. Add spinach, bring back to a boil, and stir in eggplant mixture. When eggplant is heated through, about 2 minutes, remove from heat and serve.