Curried Potatoes with Eggplant and Spinach

  • Yield 4 servings

Serve these super-spicy potoatoes over basmati rice.


Curry Mixture:
1 (1/2-inch-thick) slice peeled ginger root
2 garlic cloves, peeled
1/4 cup sliced almonds
1 jalapeno chili, seeded, optional
1/4 cup unsweetened desiccated coconut*
1 teaspoon garam masalas or curry powder**
1/2 teaspoon cumin
1 teaspoon turmeric
1 teaspoon mustard seeds
1/2 cup water
Sauteed Vegetables:
1 tablespoon canola oil or ghee***
1 medium eggplant, peeled and diced into 1/2-inch cubes
4 medium boiled all purpose or Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1/4 cup chopped cilantro
Juice of 1 lemon
1/2 cup frozen or fresh peas
1 cup chopped, well washed spinach leaves
Salt, to taste


  1. To make curry: Place all ingredients in blender or a food processor fitted with the metal blade and process or blend about 20 seconds until smooth. Set aside.
  2. To make vegetables: Heat oil in a large nonreactive skillet over medium heat. Add eggplant and saute 1 minute. Add cooked potatoes and saute 2 minutes. Add reserved Curry Mixture and simmer, uncovered, 5 minutes until eggplant is tender and liquid is almost evaporated. Add cilantro, lemon juice, peas and spinach. Season with salt.
  3. *Unsweetened dried coconut can be found in most natural food stores. If you can’t find it just omit it or use an equal amount coconut milk.
 **Garam masala is an Indian spice mixture that you can find in most natural food stores or ethnic grocery stores. If you can’t find it, substitute curry powder.
***To make ghee: Ghee is clarified butter traditionally used in place of oil in many Indian dishes. We call it drawn butter as well. You can buy jars of it in natural food stores or ethnic grocery stores or make your own. Melt butter, skim off the yellow liquid on top, and discard the white milky liquid that remains on the bottom of the pan.



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