Dinner Tonight: Sweet Potato, Eggplant, and Spinach Madras Curry Recipe

I was psyched about this recipe from the get-go. I have a growing affection for vegetarian Indian cuisine, and thought the pairing of sweet potato and eggplant couldn't possibly go wrong. This recipe also included a heartwarming little story of a guest bringing this meal over with a few roses for the author, Aum Shanti. I was so locked in that I didn't bother to read the specifics—and when the finished dish emerged, it was a perfectly dry mix of sautéed vegetables. It wasn't repulsive, but nothing was really there to bring it all together.

I'm not terribly knowledgeable about Indian food, but the result was a little disorienting. The mixture was just too dry. I ate most it, checking it off as a minor disappointment. Of course, I didn't read that it was supposed to cool out for 30 minutes before digging in. After the wait, the result is definitely more interesting. The spices get time to hang around, and delicately infuse each bite. This still reminds me more of a great side, then a full fledged meal. But still, give it time, and all will be fine.

Recipe Details

Dinner Tonight: Sweet Potato, Eggplant, and Spinach Madras Curry Recipe

Cook 40 mins
Total 40 mins
Serves 2 to 3 servings


  • 1 large sweet potato, peeled and cubed into 1-inch pieces

  • 1 large eggplant, peeled and cubed into 1-inch pieces

  • 1 pound spinach

  • 1 tablespoon cumin seeds

  • 2 cloves garlic, chopped

  • 1 tablespoon curry powder

  • 1 teaspoon black mustard seeds

  • 1 teaspoon sea salt

  • 1/4 teaspoon turmeric powder

  • 3 1/2 tablespoons canola oil

  • 2 tablespoons cilantro, chopped


  1. Bring a pot of water to the boil. Toss in the spinach, and cook for 30 seconds. Drain in a colander, and press try with paper towels. Roughly chop the spinach.

  2. Pour the oil into a large skillet set over medium heat. Add the mustard seeds, and let cook for about 30 seconds. Then add the garlic and cumin and let them cook for 1 minute.

  3. Dump in the sweet potato, stir well, and let cook for about 5 minutes. Then add the eggplant, spinach, salt, curry powder, and turmeric powder. Cook until the eggplant is tender, about 8 minutes or so.

  4. Turn off the heat, and transfer mixture to a bowl. Garnish with cilantro and set aside for 15 minutes to let the flavors mingle. Best served at room temperature.

Nutrition Facts (per serving)
397 Calories
18g Fat
58g Carbs
10g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 397
% Daily Value*
Total Fat 18g 24%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 842mg 37%
Total Carbohydrate 58g 21%
Dietary Fiber 18g 63%
Total Sugars 18g
Protein 10g
Vitamin C 33mg 165%
Calcium 290mg 22%
Iron 9mg 49%
Potassium 1584mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)