Eggplant And Spinach Curry

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Turmeric powder
1		Cayenne
1/2 cup	31g / 1.1oz	Chopped yellow onions
3 tablespoons	45ml	Minced garlic
1 tablespoon	15ml	Minced fresh ginger
1 teaspoon	5ml	Minced jalapeño peppers
1 teaspoon	5ml	Eggplant - (abt 1 1/2 lbs) - cut 1/2" cubes (medium)
1 teaspoon	5ml	Salt
2 lbs	908g / 32oz	Fresh spinach - rinsed, stems
		Removed, and chopped
2		Tomatoes - seeded, chopped (large)
1/4 cup	4g / 0.1oz	Finely-chopped fresh cilantro leaves

Recipe Instructions

Heat the oil in a large saute pan over medium-high heat. Add the mustard seeds and cook, stirring, until they pop. Add the cumin, coriander, turmeric and cayenne, and cook, stirring constantly, for 30 seconds until fragrant.

Add the onions and cook for 1 minute. Add the garlic, ginger and jalapeños and cook for 30 seconds, stirring. Add the eggplant and salt cook until soft, about 5 minutes.

Add the spinach and cook until wilted. Add the tomatoes and cook over medium-low until thickened, 10 to 15 minutes. Add the cilantro and stir well. Season, to taste, and serve hot over cooked rice.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E05) - from the TV FOOD - NETWORK

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