Eggplant Red Pepper & Spinach Curry Ingredients
1 medium eggplant, cubed
1 salt
1 large spanish onion, chopped
2 tbsp ghee
1 tbsp grated ginger
1 tbsp cumin
2 tsp coriander
1 tsp cinnamon
1/2 tsp turmeric
1/8 tsp cayenne
1/8 tsp ground cardamom
1/2 tsp salt
1/2 cup apple juice
1 cup water
10 oz spinach, washed, stemmed
2 red bell peppers, cubed
1 tbsp lemon juice
Eggplant Red Pepper & Spinach Curry Directions
Sprinkle eggplant with salt, place in a colander & set aside for 20
to 30 minutes.
In a medium pot, heat ghee. Saute onion till translucent. Add all the
spices in order & saute for 2 minutes, stirring constantly.
Rinse eggplant. Add to the pot along with the apple juice & water.
Cover & simmer over low heat for 10 to
15 minutes.
In another pot, cook the spinach in a very small amount of water till
it becomes limp but remains bright green. Drain & cool. Chop when
cool enough to handle.
Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach,
lemon juice & extra salt if required. Simmer for 2 to 3 minutes.
Serve over rice toped with toasted cashew nuts.
"Sundays at Moosewood Restaurant Cookbook"
Serves: 4
Eggplant Red Pepper & Spinach Curry Recipe
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