Eggplant Aubergine Spinach Curry
Dive into the vibrant flavors of this Eggplant Aubergine Spinach Curry, a rich and wholesome dish that's perfect for weeknight dinners or an impressive vegetarian centerpiece. Tender cubes of eggplant, earthy spinach, and a medley of aromatic spices come together in a creamy coconut milk base, creating a luscious, satisfying curry. Featuring fragrant cumin seeds, fresh ginger, and a hint of garam masala, this recipe is an irresistible balance of bold tastes and comforting textures. With just 15 minutes of prep time and a seamless cooking method, this curry is an effortless way to bring the crave-worthy taste of Indian-inspired cuisine to your table. Serve it with steamed basmati rice or pillowy naan for a complete meal that's both nourishing and indulgent. Keywords: eggplant spinach curry, vegetarian curry, creamy coconut curry, easy Indian-inspired recipes.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 4 cups fresh spinach
- 1 large onion
- 4 pieces garlic cloves
- 1 inch piece ginger
- 2 medium tomatoes
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 cup water
- 2 tablespoons fresh cilantro
Instructions
Wash and dice the eggplant into 1-inch cubes. Set aside.
Rinse the spinach thoroughly and roughly chop. Set aside.
Finely chop the onion. Mince the garlic and ginger. Dice the tomatoes.
Heat vegetable oil in a large pan or pot over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onions and sauté for 5-7 minutes, or until golden brown.
Stir in the minced garlic and ginger, cooking for another minute.
Add the tomatoes, turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and the spices are fragrant.
Add the diced eggplant and mix well to coat with the spice mixture.
Pour in the water, cover the pan, and let it simmer for 10-12 minutes, stirring occasionally, until the eggplant is tender.
Stir in the chopped spinach and cook for 2-3 minutes until wilted.
Reduce the heat to low and pour in the coconut milk. Stir to combine and let it simmer for 3-5 minutes.
Add garam masala and mix well. Taste and adjust the seasoning as needed.
Garnish with fresh cilantro before serving.
Serve hot with rice or naan bread.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 54.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2861 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
