Brinjal and spinach curry

A splendid vegetarian curry recipe from Deena Naidoo, MasterChef SA Season 1.

• Serves: 4
• Difficulty: easy
• Prep time: 5 minutes
• Cooking time: 30 minutes

• 

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Ingredients

• 80 ml oil
• 5 ml (1 tsp) mustard seeds
• ½ medium onion, finely diced
• 4 cups chopped spinach
• 20 m (4 tsp) crushed garlic
• 1 large brinjal, chopped into 1,5 cm cubes
• 5 ml (1 tsp) crushed ginger
• ½ tsp crushed green chillies
• ¼ tsp turmeric powder
• ¼ tsp chilli powder
• ½ tsp ground coriander
• ½ tsp ground cumin
• 2 medium tomatoes, skinned and grated
• 4 cups cooked Spekko Long Grain Parboiled Rice
• dhania for garnishing
• ½ tsp salt

Method

1. Heat the oil and add the mustard seeds. Sauté until the seeds “pop”.
2. Add the onions and sauté until soft.
3. Stir in the garlic and spinach in batches so as not to burn the spinach.
4. When the spinach wilts, add in the brinjal, ginger, green chilli, turmeric, chilli powder, coriander and cumin. Mix well. Cover and gently simmer for 10 minutes.
5. Add the tomatoes and salt and continue to simmer for a further 5 minutes.
6. Garnish with fresh, chopped dhania and serve with Spekko Long Grain Parboiled Rice.
From the Spekko kitchen
• Spekko Long Grain Parboiled Rice is Low GI, carries the Heart Mark and is endorsed by Diabetes SA.