Sweet potato, eggplant , tomato, and spinach curry

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
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


  • 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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