Considering how much I love Indian and Thai curries, I really haven’t created *slash* shared enough curry recipes. Today I want to share this creamy curried eggplant and spinach which is pretty darn good with paleo butter chicken and riced cauliflower, if I do say so myself.
In the last week I’ve made 3 giant batches of our fantastic paleo butter chicken, and have eaten it at least once or twice a day in that time. Don’t worry, I’ve shared it with many friends in that time as well – I didn’t eat all 3 Costco-packs of chicken thighs myself, haha. And somehow I had never shared this with Holley, so she got to try some this week.
Strangely I didn’t do anything amazing *slash* creative with the butter chicken, like my butter chicken omelette, or any of the many ideas I’ve had integrating it into other dishes. But don’t worry, I love this stuff so much, that I will not be sick of it any time soon, and more ideas will be coming your way sooner or later.
By the way if you’re wondering about “*slash*”, I have a friend that says “slash” in conversations like you would say “and/or”, but “and slash or”, in the most hilarious ways, often contradicting himself with each statement following “slash”. For example, “I would really enjoy scuba diving, slash I am petrified of everything under the water, slash I dislike being wet”. Maybe it’s funnier in person *slash* when he does it, but it makes me giggle (er, it’s a manly giggle *slash* no, it’s not) every time.
I’m glad I finally created *slash* shared another curry recipe. Curried Eggplant and Spinach. Pop-eye coulda used some flavor like this. Maybe he woulda had more than just powerful forearms.
*Don’t be intimidated by the length of the recipe. It’s simple, I just got a little wordy in my instructions.
- 1 medium-large eggplant
- 3 Tbsp olive oil or ghee
- ½ yellow onion (chopped)
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp turmeric powder
- ½ -1 tsp cayenne powder
- 1 heaping Tbsp garam masala
- 1 cup coconut milk
- ~200g spinach (4-5 large handfuls - the majority of a 227g bag of spinach)
- ¼ cup cilantro (chopped)
- salt to taste
- (optional) 1 green chili pepper (finely diced)
- Preheat oven to 400 F.
- Cut eggplant in half length-wise, then score diagonally into inch-wide diamonds, then place skin-down on a cookie sheet (I like to use tinfoil for easier cleanup).
- Spray or brush 1 Tbsp oil or ghee on each eggplant half and sprinkle with salt.
- Bake for 30 minutes.
- In the meantime, over medium heat saute onions in remaining oil/ghee (sprinkle with salt) until soft. If you want this spicy, add chili pepper here (this is good mild or spicy).
- Add garlic, ginger, turmeric, cayenne, and garam masala.
- Cook until fragrant, stirring constantly to keep from sticking. Before the spices start to burn, add coconut milk and stir well.
- When coconut milk is hot, add a large handful of spinach. The spinach will wilt down to nothing as it cooks. As it does, add more spinach.
- Remove from heat or let warm over low heat while you wait for the eggplant to finish.
- Once eggplant is finished, remove from oven and spoon out flesh from skin.
- Add to spinach mixture, stir, and cook until everything is warm.
- Stir in cilantro and add salt to taste - do not be scared of the salt. But don't go crazy either! Salt is gonna make or break this bad boy, so if it tastes unexciting, you probably just need a little more salt to pull out the flavors.