Eggplant, Red Pepper and Spinach Curry
Categories: Curry | Main dish | VegetarianServes: 4 Servings
Ingredients:
- 1 md Eggplant, cubed
- Salt
- 1 lg Spanish onion, chopped
- 2 tb Ghee
- 1 tb Grated ginger
- 1 tb Cumin
- 2 ts Coriander
- 1 ts Cinnamon
- 1/2 ts Turmeric
- 1/8 ts Cayenne
- 1/8 ts Ground cardamom
- 1/2 ts Salt
- 1/2 c Apple juice
- 1 c Water
- 10 oz Spinach, washed, stemmed
- 2 Red bell peppers, cubed
- 1 tb Lemon juice
Instructions:
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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