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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Wash and dice the eggplant into 1-inch cubes. Set aside.

Step 2

Rinse the spinach thoroughly and roughly chop. Set aside.

Step 3

Finely chop the onion. Mince the garlic and ginger. Dice the tomatoes.

Step 4

Heat vegetable oil in a large pan or pot over medium heat.

Step 5

Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.

Step 6

Add the chopped onions and sauté for 5-7 minutes, or until golden brown.

Step 7

Stir in the minced garlic and ginger, cooking for another minute.

Step 8

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.

Step 9

Add the diced eggplant and mix well to coat with the spice mixture.

Step 10

Pour in the water, cover the pan, and let it simmer for 10-12 minutes, stirring occasionally, until the eggplant is tender.

Step 11

Stir in the chopped spinach and cook for 2-3 minutes until wilted.

Step 12

Reduce the heat to low and pour in the coconut milk. Stir to combine and let it simmer for 3-5 minutes.

Step 13

Add garam masala and mix well. Taste and adjust the seasoning as needed.

Step 14

Garnish with fresh cilantro before serving.

Step 15

Serve hot with rice or naan bread.

Nutrition Facts

Serving size	1606.3 grams (1606.3g)

Amount per serving	% Daily Value*
Calories	705

Total Fat 31.20g	40%
Saturated Fat 4.50g	23%
Polyunsaturated Fat 17.00g
Cholesterol 0mg	0%
Sodium 2542mg	111%
Total Carbohydrate 104.80g	38%
Dietary Fiber 30.80g	110%
Total Sugars 54.50g
Protein 16.60g	33%

Vitamin D 0IU	0%
Calcium 372mg	29%
Iron 14mg	76%
Potassium 2861mg	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.

Source of Calories

Fat: 36.6%

Protein: 8.7%

Carbs: 54.7%