Sweet potato, eggplant , tomato, and spinach curry

Ingredients

• 1/2 cup water, divided
• 1 teaspoon black mustard seeds
• 2 large cloves garlic, finely chopped
• 1 heaping tablespoon cumin seeds
• 1 large sweet potato or yam, peeled and cut into small cubes
• 1 15-ounces can diced tomatoes
• 1 large eggplant, cut into small cubes
• 1 bunch of spinach, blanched, dried, and chopped
• 1 Tablespoon Madras Sambar Powder or a good Masala mix / curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder

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Preparation

• Heat 1/4 cup water in a heavy-based saucepan on low heat. When hot, add the mustard seeds and allow to pop.
• Add the garlic and cumin seeds, and stir fry until garlic turns a golden brown color.
• Add the sweet potato and tomatoes, and cook for about 8-10 minutes, until the sweet potato is half cooked. Stir occasionally.
• Mix in the eggplant cubes, spinach, salt, sambar powder, and turmeric. Cook on medium heat until the sweet potato and eggplant are tender.
  
• Serve with rice or naan.

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