Sweet potato, eggplant , tomato, and spinach curry
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Ingredients
4
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Preparation
Preparation15 min
Cook time25 min
- 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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