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.


Rate this recipe:

Related recipes

Recipe Sweet potato and mint paratha
Sweet potato and mint paratha
2 servings
25 min
Very Easy
Recipe Chickpea and spinach soup
Chickpea and spinach soup
5 servings
50 min
Very Easy
Recipe Sweet potato toasts
Sweet potato toasts
2 servings
30 min
Very Easy


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chipsEasy and tasty butter free desserts!Easy and tasty butter free desserts!

Daily Menu

Receive daily menu: