Dinner Tonight: Sweet Potato, Eggplant, And Spinach Madras Curry Recipe

• 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

1. 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.
2. 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.
3. 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.
4. 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.

sweet potato, eggplant, spinach, cumin seeds, garlic, curry powder, black mustard seeds, salt, turmeric powder, canola oil, cilantro

Taken from www.seriouseats.com/recipes/2009/06/dinner-tonight-sweet-potato-eggplant-spinach-curry.html (may not work)