I was slightly skeptical of this curry recipe (was worried it’d be too sweet) but it actually came together nicely. I took a commenter’s suggestion of adding a 1/2 cup coconut milk which made it more saucy and brought the flavors together well.
My plan was to serve this with quinoa but we were out of it so I went with couscous. It wasn’t the best pairing – the couscous really sopped up the sauce to almost make it disappear. Rice would be fine.
2 medium sweet potatoes, cubed
1 eggplant, cubed
1 pound spinach
1 tbsp cumin seeds
2 cloves garlic, chopped
1 tbsp curry powder
1 tsp black mustard seeds
1/4 tsp tumeric
about 2 tbsp olive oil
chopped cilantro (optional; I was out and didn’t include but I think it’d work nicely)
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.
Add sweet potato and cook 5-10 minutes. Add eggplant, spinach, curry powder, turmeric and salt to taste. Cook another 8 minutes or so.
Garnish with cilantro if desired. Allow to sit for at least 15 minutes to allow flavors to mingle.