Both spinach and eggplant are compatible with curry seasoning, so teaming the two vegetables makes this stew-like side dish twice as nice. This is delicious on its own or over couscous.
Recipe information
Yield
6 servings
Ingredients
1 recipe Versatile Steamed Eggplant (page 215)
One 14- to 16-ounce can low-sodium diced tomatoes
2 teaspoons good-quality curry powder, or to taste
10 to 12 ounces fresh spinach, well washed and stemmed
Salt to taste
Preparation
Step 1
When the eggplant recipe is done, add the tomatoes and curry and bring to a simmer.
Step 2
Add the spinach, cover, and cook just until it wilts down, 1 to 2 minutes. Give the mixture a good stir, season with salt, and serve in shallow bowls.
nutrition information
Step 3
Calories: 57
Step 4
Total Fat: 0g
Step 5
Protein: 2g
Step 6
Carbohydrate: 12g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 55mg
