Eggplant (Aubergine) – Spinach Curry

Eggplant, also known as aubergine, is a versatile vegetable that is widely used in various cuisines around the world.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Print Recipe

Medium

Eggplant (Aubergine) – Spinach Curry

Cooking Method: Frying, Simmering Cuisine: Indian Courses: Dinner, Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplant
• 200 gram Spinach
• 1 medium-sized Onion
• 2 medium-sized Tomato
• 3 clove Garlic
• 1 teaspoon Ginger
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoon Oil
• 1 cup Water

Instructions

1. Heat oil in a pan and add chopped onions, garlic, and ginger. Saute until onions turn golden brown.
2. Add chopped tomatoes and cook until they become soft.
3. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
4. Add chopped eggplant and spinach. Stir well to coat the vegetables with the spices.
5. Add water, cover the pan, and let it simmer for 15-20 minutes or until the eggplant is cooked.
6. Sprinkle garam masala and mix gently.
7. Let it rest for 5 minutes before serving.
8. Serve hot with rice or bread.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 8g

Protein 8g16%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.