Quick Eggplant and Mushroom Curry
2 large eggplants
2 tablespoons oil
2 teaspoons yellow mustard seeds
1 1/2 teaspoons cumin seeds
1/2-1 teaspoon paprika
1/2-1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
2 generous tablespoons curry powder
3-4 cloves garlic, minced
3 teaspoons minced fresh ginger root
7 ounces button mushrooms, quartered
1/4-1/2 cup hot water
1/2-1 teaspoon salt
4 large handfuls spinach
1 teaspoon garam masala
1. Slice eggplant in 1/2 lengthwise, and then into long thin fingers. Heat oil in a pan and add seeds; when they start to crackle and pop, add other spices (except the garam masala) and ginger and garlic.
2. Turn the heat down to cook for about a minute, making sure the spices and garlic and ginger do not burn. Add eggplant and mushrooms and continue to fry.
3. All the spices and oil should stick to the veggies and the bottom of the pan. Add hot water (you want just enough for the eggplant to fold into when it softens, but not swimming in water) and add salt.
4. Cover and leave this to simmer for about 15 minutes until the eggplant is very tender, and then grab a potato masher and mash it until it reaches a 'smashed' consistency. Still on a low heat, stir in spinach by the handful until it wilts and add the garam masala.
Serve with hot cooked rice and 'buttery' cabbage. This also works well with peppers in place of eggplant, or a mixture of the two. It's very easy and very quick and very impressive! For a different sort of flavor, you could add a few chopped tomatoes and some tomato paste, or add other veggies of your choice. Enjoy!
Source of recipe: I made this up!