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Eggplant And Spinach Curry

Eggplant And Spinach Curry prepared dish

This eggplant and spinach curry is a flavorful and hearty dish that combines tender eggplant with fresh spinach in a rich, spiced sauce. Perfect for a comforting dinner, it pairs well with rice or naan.

This recipe is indian style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include garlic, spinach, curry powder, eggplant.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 3 cloves garlic (minced)
  • 4 cups spinach (fresh)
  • 2 tbsp curry powder
  • 1 large eggplant (diced)
  • 1 tsp black pepper
  • 1 can coconut milk
  • 1 tsp salt
  • 1 medium onion (chopped)
  • 2 tbsp olive oil
  • 1 tbsp ginger (grated)

Instructions

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Add the diced eggplant to the pan and cook for about 10 minutes, stirring occasionally, until it begins to soften.
  5. Sprinkle in the curry powder, salt, and black pepper, mixing well to coat the eggplant.
  6. Pour in the coconut milk and bring the mixture to a simmer.
  7. Add the fresh spinach and cook for another 5 minutes, until the spinach is wilted and the curry is heated through.
  8. Serve the curry hot over rice or with naan.

Nutrition (per serving)

  • Calories: 220
  • Protein: 4 g
  • Fat: 16 g
  • Carbohydrates: 18 g
  • Fiber: 6 g
  • Sugar: 3 g
  • Sodium: 400 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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