Indian Spiced Vegetable Curry

Instructions

1. 1

   Begin by preparing the vegetables. Dice the eggplant and tomatoes, chop the onion, and mince the garlic.

2. 2

   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.

3. 3

   Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the garam masala and cook for 30 seconds to release its aroma.

5. 5

   Add the diced eggplant and tomatoes to the pan. Cook for about 5-7 minutes, stirring occasionally, until the eggplant is tender.

6. 6

   Pour in the coconut milk and bring the mixture to a gentle simmer.

7. 7

   Add the spinach and cook until wilted, about 2-3 minutes.

8. 8

   Season with salt to taste, stirring well to combine all the flavors.

9. 9

   Serve the curry hot with rice or naan bread.