Mashed Aubergine and Spinach Curry Recipe
Creamy, smoky, and packed with wholesome veggies, this Mashed Aubergine and Spinach Curry is a vibrant vegetarian delight that’s perfect for weeknight dinners or special feasts. Featuring roasted aubergine (eggplant) for a deep, smoky flavor and fresh spinach for a nutrient boost, this hearty curry is infused with fragrant spices like cumin, turmeric, and garam masala. The slow-cooked tomato and onion base creates a rich sauce, while a touch of green chili adds optional heat. Ready in just under an hour, this wholesome dish is perfect served over steamed rice or paired with warm flatbreads like naan or chapati. Whether you're a curry enthusiast or simply looking for a satisfying vegan dish, this recipe delivers on flavor, texture, and versatility!
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Recipe Information
Ingredients
- 2 large Aubergine (Eggplant)
- 200 grams Fresh spinach leaves
- 1 medium, finely chopped Onion
- 2 medium, finely chopped Tomatoes
- 3 crushed Garlic cloves
- 1 inch, grated Fresh ginger
- 1 finely chopped (optional) Green chili
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Garam masala
- 2 tablespoons Vegetable oil
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped Fresh cilantro
- 100 milliliters Water
Instructions
Preheat your oven to 200°C (400°F). Prick the aubergines all over with a fork, then place them on a baking tray and roast for 30 minutes or until the skins are charred and the flesh is soft.
Once roasted, let the aubergines cool slightly. Peel off the skins, scoop out the flesh, and mash it with a fork. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Stir in the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Add the crushed garlic, grated ginger, and green chili (if using). Cook for an additional minute until fragrant.
Mix in the chopped tomatoes, turmeric powder, and coriander powder. Cook until the tomatoes break down and form a thick sauce, about 5 minutes.
Add the mashed aubergine and stir to combine. Season with salt and pour in the water. Let the mixture simmer for 5 minutes.
Add the fresh spinach leaves to the pan. Cover and cook for 3-4 minutes or until the spinach wilts.
Stir in the garam masala, then turn off the heat. Adjust seasoning if necessary.
Garnish with fresh cilantro and serve hot with steamed rice or flatbreads like naan or chapati.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 50.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4428 mg | 94% | |
*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.
