Eggplant and Spinach Curry



Whew — the prep for this recipe was so time intensive. It would be great for a family dinner or an evening with friends where the work load could be shared. Washing, stemming and chopping almost 1-1/2 lbs. of spinach; peeling & chopping eggplant, onion and tomatoes; removing all of the leaves from a bunch of cilantro, chopping and freezing the excess . . . made for a very full afternoon. That being said, this was a beautiful recipe full of fresh vegetables and flavorful spices.  The cooking process moves along quickly so preparation is key. Begin by cooking mustard seeds until they pop — really kind of fun — like pop corn when they go to town. Add the spices and the aroma begins to build and becomes intoxicating. I substituted sambal oelek (an Asian chile based condiment made of pounded/chopped fresh cayenne chili peppers) for the minced jalapeno since I had some on hand. Keep adding the vegetables in stages, and you end up with a beautiful meal that is both nutritious and delicious! Served here with brown rice and quinoa.



  • 1/4 cup vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • Pinch cayenne
  • 1/2 cup chopped yellow onions
  • 3 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced jalapeno peppers
  • 1 medium eggplant (about 1 1/2 pounds) in 1/2-inch cubes
  • 1 teaspoon salt
  • 20 ounces fresh spinach, rinsed, stems removed, and chopped
  • 2 large tomatoes, seeded and chopped
  • 1/4 cup finely chopped fresh cilantro leaves


  1. Heat the oil in a large saute pan over medium-high heat. Add the mustard seeds and cook, stirring, until they pop.
  2. Add the cumin, coriander, turmeric and cayenne, and cook, stirring constantly, for 30 seconds until fragrant.
  3. Add the onions and cook for 1 minute. Add the garlic, ginger and jalapenos and cook for 30 seconds, stirring.
  4. Add the eggplant and salt cook until soft, about 5 minutes. Add the spinach and cook until wilted.
  5. Add the tomatoes and cook over medium-low until thickened, 10 to 15 minutes.
  6. Add the cilantro and stir well. Season, to taste, and serve hot over cooked rice.

~from Emeril Lagasse



About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s