Eggplant and Potato Curry

womensweeklyfood.com.au

Greaux Wild Farm

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½ cup (125ml) olive oil

9 baby eggplants, sliced thickly

2 medium (400g) potatoes, chopped coarsely

½ teaspoon cumin seeds

1 teaspoon brown or black mustard seeds

1 large (200g) brown onion, chopped

2 cloves garlic, crushed

2 piece (10g) fresh ginger, grated finely

2 long green chillies, sliced thinly

2 tablespoon medium curry paste

400 gram can diced tomatoes

1 cup (250ml) water

1 bunch english spinach, trimmed, chopped coarsely

1 teaspoon palm sugar or brown sugar salt

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