Vegetables and Spinach in Coconut Curry

1 tablespoon olive oil
1 onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 jalapeno chiles, seeded and minced
2 tablespoons minced garlic
2 tablespoons minced ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
6 ounces eggplant (unpeeled), diced (from a baby eggplant or about 1/2 medium-sized eggplant)
4 Roma tomatoes
10 ounces spinach leaves, well washed
1/4 cup chopped cilantro
1 1/4 cups unsweetened coconut milk

Heat the oil in a large saucepan and saute the onion over medium-high heat for about 9 minutes, until browned. Turn down the heat to medium, add the peppers and jalapeno, and cook for about 5 minutes, until softened. Stir in the garlic and ginger and sauté for about 3 minutes, until fragrant. Stir in the cumin, coriander, and turmeric, and cook for about 3 minutes longer. Add the eggplant and tomatoes, and cook over medium heat, covered, for about 15 minutes or until the eggplant is cooked through, stirring occasionally. Pile the spinach and cilantro on top of the vegetables and cook, covered, for 5 minutes longer, until the spinach has wilted. Remove the lid, stir in the coconut milk, and bring to a simmer. Season with salt and pepper and simmer gently for about 5 minutes, until the sauce is thickened and the consistency of heavy cream.

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