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

By
Nick Kindelsperger
Nick Kindelsperger is a contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at the Chicago Tribune.  His food writing appears in The Washington Post, Newsweek, Epicurious, Baltimore Sun, Serious Eats, Grub Street, New York Magazine, and Tasting Table, among others.
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Updated August 09, 2018

I was psyched about this recipe from the get-go. I have a growing affection for vegetarian Indian cuisine, and thought the pairing of sweet potato and eggplant couldn't possibly go wrong. This recipe also included a heartwarming little story of a guest bringing this meal over with a few roses for the author, Aum Shanti. I was so locked in that I didn't bother to read the specifics—and when the finished dish emerged, it was a perfectly dry mix of sautéed vegetables. It wasn't repulsive, but nothing was really there to bring it all together.

I'm not terribly knowledgeable about Indian food, but the result was a little disorienting. The mixture was just too dry. I ate most it, checking it off as a minor disappointment. Of course, I didn't read that it was supposed to cool out for 30 minutes before digging in. After the wait, the result is definitely more interesting. The spices get time to hang around, and delicately infuse each bite. This still reminds me more of a great side, then a full fledged meal. But still, give it time, and all will be fine.

Recipe Details

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

Cook 40 mins
Total 40 mins
Serves 2 to 3 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 large sweet potato, peeled and cubed into 1-inch pieces

  • 1 large eggplant, peeled and cubed into 1-inch pieces

  • 1 pound 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 tablespoons canola oil

  • 2 tablespoons cilantro, chopped

Directions

  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.

Nutrition Facts (per serving)
397Calories
18gFat
58gCarbs
10gProtein
×
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories397
% Daily Value*
Total Fat 18g24%
Saturated Fat 2g8%
Cholesterol 0mg0%
Sodium 842mg37%
Total Carbohydrate 58g21%
Dietary Fiber 18g63%
Total Sugars 18g
Protein 10g
Vitamin C 33mg165%
Calcium 290mg22%
Iron 9mg49%
Potassium 1584mg34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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