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Categories:
sweet potato eggplant spinach cumin seeds garlic curry powder black mustard seeds salt turmeric powder canola oil cilantro
Viewed: 35 - Published at: 7 years agoIngredients
- 1 large sweet potato, peeled and cubed into 1-inch pieces
- 1 large eggplant, peeled and cubed into 1-inch pieces
- 1 pound of spinach
- 1 tablespoon cumin seeds
- 2 cloves garlic, chopped
- 1 tablespoon curry powder
- 1 teaspoon black mustard seeds
- 1 teaspoon sea salt
- 1/4 teaspoon turmeric powder
- 3 1/2 tablespoon canola oil
- 2 tablespoons cilantro, chopped
Method
- Bring a pot of water to the boil. Toss in the spinach, and cook for 30 seconds. Drain in a colander, and press try with paper towels. Roughly chop the spinach.
- Pour the oil into a large skillet set over medium heat. Add the mustard seeds, and let cook for about 30 seconds. Then add the garlic and cumin and let them cook for 1 minute.
- Dump in the sweet potato, stir well, and let cook for about 5 minutes. Then add the eggplant, spinach, salt, curry powder, and turmeric powder. Cook until the eggplant is tender, about 8 minutes or so.
- Turn off the heat, and transfer mixture to a bowl. Garnish with cilantro and set aside for 15 minutes to let the flavors mingle. Best served at room temperature.
