Ingredients with Measurements:
- 1 large eggplant, diced
- 2 cups fresh spinach leaves, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 can diced tomatoes
- 1 can coconut milk
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the onion and sauté for 2-3 minutes until translucent.
3. Add the garlic and ginger and cook for another minute.
4. Add the diced eggplant and cook for 5-7 minutes until tender.
5. Add the cumin, coriander, turmeric, and garam masala and stir to combine.
6. Add the diced tomatoes and coconut milk and stir to combine.
7. Bring the mixture to a simmer and cook for 10-15 minutes until the sauce has thickened.
8. Add the chopped spinach and cook for another 2-3 minutes until wilted.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- You can use any type of leafy greens instead of spinach, such as kale or collard greens.
- You can use diced fresh tomatoes instead of canned tomatoes.
Variations:
- You can add chickpeas or lentils for extra protein.
- You can add diced potatoes or sweet potatoes for extra texture.
- You can add a splash of lemon juice for extra acidity.
Tips and tricks:
- Make sure to dice the eggplant into small pieces to ensure even cooking.
- Use full-fat coconut milk for a creamier texture.
- Adjust the spices to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl or on a platter.
- Garnish with fresh cilantro and serve with rice or naan bread.
Garnishes:
- Fresh cilantro
- Sliced red chili peppers
- Sliced green onions
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt sauce)
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the eggplant is not cooked through, cover the skillet with a lid and cook for a few more minutes until tender.
Food safety advice:
- Make sure to cook the eggplant and spinach thoroughly to avoid any foodborne illnesses.
Food history:
- Curry is a popular dish in Indian cuisine, and it has been enjoyed for centuries.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry hot with rice or naan bread.
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Region: Indian