1 tablespoon vegetable oil
2 1/2 teaspoons black mustard seeds
1 teaspoon cumin seeds
12-15 fresh curry leaves
2 shallots, minced
2 small cloves garlic, minced
2-4 small green chili peppers, minced (seeds and all)
1 1/2 tablespoons fresh ginger, chopped
1 large sweet potato, peeled and cut into 3/4" cubes
1 medium carrot, peeled and cut into 1/2" cubes
1 1/2 cans (about 22 ounces) vegetable broth, divided
1/2 teaspoon turmeric
1 can (15 ounces) coconut milk
about 6 small Indian eggplants* (2-3 inches long), cut into 3/4" pieces
1 bunch spinach leaves, washed well
juice of 1/2 lime
handful cilantro, chopped
salt, to taste
brown rice, to serve
1. In a large pot, heat the oil over medium heat. Add the mustard seeds and stir to coat them with the oil. When they start to pop, add the curry leaves, cumin seeds, shallots, garlic, chili peppers, and ginger. Fry for a few minutes until softened and fragrant. If it starts to stick to the pan, add a splash of broth to keep the spice paste from burning.
2. Add the sweet potato and carrot and fry for a minute or two. Add about 1/2 cup broth and cover to cook the vegetables. When the sweet potatoes are almost cooked, add the turmeric, eggplant, coconut milk and rest of broth. Bring to a light boil and then reduce the heat. Cover and cook, stirring occasionally, until all of the vegetables are tender but not crumbling.
3. Add the spinach and stir until they're all wilted into the curry. Add the lime juice, a few pinches of cilantro, and turn off the heat. Stir, adding salt and cilantro to taste until it's just right - then serve over brown basmati rice.
The ingredient list here looks intimidating, but really it's mostly spices/pantry items. *the eggplant I used can be found at most Indian groceries. A good substitute would be the long thin Asian type of eggplant.
Source of recipe: I wrote this recipe.