Eggplant, Spinach, and Chickpea Curry

I love leafing through cookbooks, but I view recipes less as culinary gospel than inspirational models, and today's recipe is a good example. This particular dish had its basis in a recipe from Lord Krishna's Cuisine, but has become so unrecognizable that I won't even bother listing my changes except to say that even if you don't object to dairy, putting 10 tablespoons of ghee in anything is just over the top.

What I will say is that you should make this curry as soon as possible, because it is seriously delicious, as in "company-meal-for-skeptical-omnivores" delicious. I should also add that this recipe makes a lot of food, but it also freezes well and makes particularly excellent leftovers; in fact, I often make it a day in advance because it just keeps getting better and better.

Eggplant, Spinach, and Chickpea Curry
Ingredients
~ 2 tbsp. canola (or other) oil
~ 1 tsp. each: mustard seeds; cumin seeds
~ 2 cups chopped onion
~ 1 tbsp. each: minced garlic, grated ginger

~ 1 tsp each: salt, coriander, fenugreek powder, cumin, curry powder, garam masala

~ ½ tsp. each: cinnamon, asafoetida, cayenne pepper

~ 1/4 tsp. nutmeg

~ 6 cups diced eggplant

~ 1 15 oz. can fire-roasted tomatoes, including liquid

~ 1 15 oz. can coconut milk (I prefer the high test to the "lite" here)

~ 1 lb. frozen spinach
~ 1 15 oz. can chickpeas, drained
~ 1 tbsp. canola oil
~ 2 tsp. panch phoran

Directions:
~ In a large, deep pot, warm the oil over medium-high heat; add the cumin and mustard seeds and cook, stirring constantly, until the seeds begin to sizzle and pop. You might want to be wearing an apron while you do this. And safety goggles. (Just kidding...well, sort of.)
~ Add the onions and cook 5 minutes, until they're just starting to brown, then add the garlic and ginger. Cook a few minutes longer, adding a little water as necessary to prevent sticking.
~ Add the eggplant and the remaining seasonings, stirring to make sure the the vegetables are coated. Cook 5 minutes, until the eggplant begins to soften.
~ Pour in the canned tomatoes and coconut milk, stirring well to combine.
~ Add the spinach and the chickpeas, then cover and bring to a boil. Reduce the heat to low and simmer for about 45 minutes to an hour, stirring every ten minutes or so to make sure it doesn’t stick or need more liquid. The eggplant should be completely broken down, and the liquid reduced to a thick stew.
~ In a small pot, heat the remaining 1 tbsp. canola oil, and fry the panch phoran for about a minute, just until the seeds begin to pop. Pour this mixture into the curry, and stir to combine.
~ Serve hot over basmati rice, with your favorite spicy pickle and/or chutney on the side.