I've discovered that finding a spice combo you like is the trick. this recipe is a favorite in our house. I've changed the veggies a lot, made chard garbanzo curry the other night
Another place to look is
www.recipesource.com. I've found lots of new favorites there and it's very user friendly.
Eggplant Spinach Curry
1/4 c Oil
1 t Black mustard seeds
12 Garlic cloves, minced
2 lb Spinach, rinsed, dried, - and finely chopped
1 md Eggplant - cut into 1/2" cubes
1 Piece ginger root (1-inch) -peeled and grated
1/4 ts Jalapeno chiles, minced
1/4 ts Tumeric powder
1/4 ts Paprika
1/2 ts Ground coriander
1/2 ts Ground cumin
2 md Tomatoes, finely chopped
Salt
Cilantro sprigs, for garnish
Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic
and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro.
Per Serving (excluding unknown items): 114 Calories; 7g Fat (53.0%
calories from fat); 4g Protein; 11g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 95mg Sodium.
Source: Dhaba Cuisine of India restaurant -
Santa Monica, California
: Best Recipes from the Los Angeles Times