Ingredients

  • 1/2 cup olive oil
  • 9 baby eggplant (thickly sliced)
  • 1 pound potatoes (peeled and coarsely chopped)
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds (or brown)
  • 1 onion (large, chopped)
  • 2 cloves garlic (crushed)
  • 1 tablespoon fresh ginger (grated)
  • 2 long green chilies (thinly sliced)
  • 2 tablespoons curry paste (medium)
  • 14 ounces diced tomatoes
  • 1 bunch spinach (trimmed and coarsely chopped)
  • 1 teaspoon palm sugar (or brown sugar)

Directions

  1. Heat the oil in a large skillet or wok on medium-high heat. Cook the eggplant and potatoes, separately, in batches until browned. Drain on paper towels.
  2. Add the cumin and mustard seeds to the same pan, and cook, stirring, until fragrant. Add the onion, garlic and ginger and cook, stirring, until onion is soft. Add the chilies and curry paste and cook, stirring, until fragrant.
  3. Add the potatoes, the undrained tomatoes and 1 cup water. Simmer, uncovered, until the potato is tender. Add the eggplant, spinach and sugar and simmer, uncovered, until the spinach is wilted. Season to taste.
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NutritionView more

230Calories
Sodium2%DV45mg
Fat22%DV14g
Protein10%DV5g
Carbs9%DV26g
Fiber32%DV8g

PER SERVING *

Calories230Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium45mg2%
Potassium1010mg29%
Protein5g10%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber8g32%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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