Eggplant And Spinach Curry Recipe

Cooking Directions

• STEP 1.Start by preparing the eggplant. Cut it into bite-sized cubes and sprinkle with salt. Let it sit for 10 minutes to remove any bitterness, then rinse and pat dry.
• STEP 2.Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
• STEP 3.Add chopped onions and cook until they turn golden brown. Stir in minced garlic and ginger, and cook for another minute.
• STEP 4.Add the eggplant cubes to the pan and cook until they are lightly browned on all sides. This will take about 5-7 minutes.
• STEP 5.Next, add the spices - turmeric, cumin powder, coriander powder, and garam masala. Stir well to coat the eggplant.
• STEP 6.Pour in the tomato puree and vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes, until the eggplant is tender.
• STEP 7.Add the spinach leaves to the pan and cook until they wilt down. This will only take a couple of minutes.
• STEP 8.Finally, stir in some coconut milk to add creaminess to the curry. Season with salt and pepper to taste.
• STEP 9.Serve the eggplant and spinach curry hot over steamed rice or with naan bread. Garnish with fresh cilantro leaves.

Cooking Tips

• To reduce the bitterness of eggplant, sprinkle it with salt and let it sit for a few minutes before rinsing.
• If you prefer a spicier curry, add some red chili powder or chopped green chilies.
• For a creamier curry, you can substitute coconut milk with heavy cream or yogurt.
• Feel free to add other vegetables like bell peppers or peas to the curry for added texture and flavor.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan over low heat, adding a splash of water or broth to prevent it from drying out.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.
• Garnish with fresh cilantro leaves and a squeeze of lemon juice for added freshness.