Back to Recipe Menu

Spinach & eggplant curry


  • Heat 2 cups oil to smoking in a deep fryer (or wok) and fry the eggplant in 2-3 lots until golden. Drain well on kitchen paper towels. (Strain the oil to re-use another day.)
  • Heat a little fresh oil in a wok (or heavy-bottomed pan) and gently sauté the onion, ginger, chillies and garlic until reasonably tender, stirring now and again.
  • Add the cardamom, cinnamon stick, cloves, garam masala, turmeric and cumin. Toss well and briefly cook to toast the spices.
  • Then add the tomatoes, stock and ½ cup coconut cream with a good amount of seasonings and the mustard. Mix well, scraping down the sides and cook down until ‘saucy’, adding more coconut cream if needed. Taste for seasoning.
  • Add the eggplant with the spinach and toss until warmed through.
  • Serve in individual bowls on a generous bed of steamed rice with chopped coriander sprinkled on top.


  • vegetable oil
  • 5-6 Japanese eggplant, sliced reasonably thickly & then cut in 4
  • 1 large onion, finely chopped
  • 1-2 tspn grated fresh ginger
  • 2-3 small red chillies, sliced
  • 2 garlic cloves, crushed
  • 3-4 cardamom pods, crushed a little
  • 1 cinnamon stick, halved crossways
  • 2 whole cloves
  • 1 tspn garam masala
  • ½ tspn ground turmeric
  • ½ tspn ground cumin
  • 200 gm canned, diced tomatoes
  • ½ cup vegetable stock
  • ½-1 cup coconut cream
  • sea salt & freshly ground pepper
  • 2 heaped tspn Dijon mustard
  • 2 good handfuls baby spinach leaves, washed & drained well
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm