Eggplant Spinach Curry
Ingredients
1/4 C.(s) oil
1 tsp. black mustard seeds
12 garlic cloves minced
2 pound spinach rinsed, dried, and finely chopped
1 medium eggplant cut into 1/2 cubes
1 piece ginger root (1 inch) peeled and grated
1/4 tsp. jalapeno chiles, minced
1/4 tsp. turmeric powder
1/4 tsp. paprika
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2 medium tomatoes finely chopped
salt
cilantro sprigs, for garnish
Cooking Instructions
Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and sauté until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, turmeric, paprika, coriander, and cuminutes. Sauté to blend the flavors. Cover, and cook over medium low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)