Opening Hours : Mon - Fri - 9am to 5pm
  Contact : 03 9592 2177

Eggplant and Spinach Curry


  • 1 large eggplant cut into 1½ cm cubes, with skin on
  • 2 tsps salt
  • 2 tbsps brown mustard seeds
  • 2 tbsps canola oil
  • 1 large onion diced
  • 6 cloves garlic, crushed
  • 2 tbsps fresh ginger, minced
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground cardamom
  • ½ tsp garam masala
  • ¼ tsp ground cloves
  • 1 large can diced tomatoes
  • 2 x 300g packages of frozen spinach, thawed and drained
  • ¾ cup low fat natural yoghurt
  • ¾ cup chopped coriander


Put eggplant cubes in colander over large bowl, sprinkle with salt and leave to stand for 30 minutes to sweat. Rinse and pat dry.

Toast mustard seeds in a small dry non-stick pan over medium-low heat until they turn grey and begin to pop. Remove from heat and reserve in a small bowl.

Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. Remove from heat and reserve.

Heat canola oil in a large pot over medium heat. Add onion and sauté until golden. Stir in garlic, ginger and al other spices, being careful to avoid scorching.

After 1 minute, add spinach and tomatoes. Raise heat to high and boil for 2 minutes, stirring often. Turn heat down to low and simmer with lid on for 20 minutes to allow flavours to blend.

Stir in reserved mustard seeds and eggplant.

Once eggplant is hot, stir in yoghurt and chopped coriander and remove from heat so as not to curdle the yoghurt.

Serve on a bed of rice.