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Sweet Potato, Eggplant and Spinach Madras Curry

1 large sweet potato, cut into 1 in. cubes
1 large eggplant, cut into 1 in. cubes
1/2 lb. of spinach, blanched, dried and chopped
1 heaped Tblsp cumin seeds
2 large cloves garlic, finely chopped
1 Tblsp Madras Sambar Powder (buy or make your own) or a good Masala mix / curry powder
1 tspn black mustard seeds
1 tspn sea salt
0.25 tspn turmeric powder
2 cup sunflower oil or ghee
2 Tblspn chopped Cilantro

serves 4-6

Heat oil or ghee in a heavy-based saucepan on low heat. When hot, add the mustard seeds and allow to pop. Add the garlic and cumin seeds, and stir fry until garlic turns a golden brown colour.

Add the sweet potato pieces and cook for 5 minutes until the sweet potato is half cooked. Stir occasionally. Mix in the eggplant cubes, spinach, sea salt, sambar powder and turmeric powder. Cook on medium heat until the sweet potato and eggplant is tender.

Remove dish from stove and stir in the coriander leaves.

Allow the dish to sit for 15 -30 minutes to develop the flavours, and serve with rice and/or naan.