Sweet Potato, Eggplant, and Spinach Curry

I spotted this curry dish on Serious Eats and thought it sounded amazing! Lots of yummy spices and three different veggies sounded like just the ticket for a vegetarian dinner. In reading the post and the comments below it, it sounded like the dish was a little dry, while I prefer my curry a little more on the sauce-y side. Therefore, I added just a bit of coconut milk for liquid and flavor, while still keeping the curry healthy. I also added the spinach raw and let it wilt down instead of steaming it and squeezing out the water, which helped keep the dish moist as well.

I served the curry over brown rice, but it would also be tasty with any other rice or with a fluffy bread like naan. The textures and flavors of the eggplant, potatoes, and spinach combine perfectly, and the coconut milk adds a nice sweetness. You could also substitute or add some different vegetables here to change things up: zucchini or green beans would be excellent choices.

Sweet Potato, Eggplant, and Spinach Curry (adapted from Serious Eats, original recipe here)

1 large eggplant, cut into 1/2-inch to 3/4-inch pieces
Kosher salt
3 T extra virgin olive oil
1 tsp black mustard seeds
2 cloves garlic, minced
1 tsp ground cumin
1 large sweet potato, peeled and cut into 1/2-inch pieces
2 big handfuls baby spinach
1 T curry powder
1 tsp sea salt
1/4 tsp tumeric
1/2 cup coconut milk, divided

1. Cube the eggplant first, and place in a colander. Sprinkle with kosher salt and let sit while you prepare the rest of the ingredients.
2. Heat the oil in a large skillet until hot. Add the mustard seeds and cook for 30 seconds. Turn down the heat, and add the garlic and cumin. Saute for about 1 minute, and then add the sweet potato. Cook for 5 minutes, stirring often, until the sweet potato is beginning to get tender.
3. Rinse off the eggplant, and then add to the skillet along with one handful of baby spinach, the curry powder, the salt, and the tumeric. Stir to combine, and add more spinach as the previous additions wilt to make room.
4. Add 1/4 cup coconut milk and cook, stirring occasionally, until it is mostly absorbed by the vegetables, about 5 minutes. Add the remaining 1/4 cup coconut milk (you could omit this if you don't like your curry as creamy), stir to combine, and then turn the heat down to low and cover the skillet. Cook, stirring occasionally, until all the vegetables are tender. Once cooked, remove from the heat and let the skillet sit, covered, for about 15 minutes to allow the flavors to combine. (You can cook your rice during this time, if you wish to serve the curry with rice.)