Eggplant-Spinach Curry

Categories: Crowd | Moosewood | Vegetarian

Serves: 24 Servings

Ingredients:

6 lb Eggplant; cubed (6 qts.)
2 lb Onions; chopped (2 qts.)
1/2 c Vegetable oil
1/4 c Fresh ginger root; grated
3 tb Ground cumin
2 tb Ground coriander seed
1 tb Ground cinnamon
2 ts Turmeric
1/2 ts Cayenne
1/2 ts Cardamom; ground
1 tb Salt
2 c Coconut milk; unsweetened
-(or 14 oz. apple juice,
-unsweetened )
1 qt Vegetable stock; or water
2 1/2 lb Fresh spinach; stemmed and
-rinsed
2 lb Red bell peppers; chopped (2
-qts.)
1/4 c Fresh lemon juice

Instructions:
1. Place the cubed eggplant in a colander, sprinkle with salt, and set
aside for 20 to 30 minutes.

2. In a 2 1/2-gallon stockpot, saute the onions in oil until they are
translucent.

3. Add the spices and continue sauteing for 3 minutes, stirring often.

4. Rinse the eggplant and drain.

5. Add it to the onions with the coconut milk or juice and the stock or
Water. Simmer for 20-30 minutes.

6. In a 4-gallon pot, cook the cleaned spinach in a small amount of water
until it just wilts. Drain and chop.

7. Add the red peppers to the curry and simmer for 5 minutes.

8. Stir in the spinach and lemon juice. Simmer a final 4 to 5 minutes or
until peppers are tender but firm.

Menu Planning *Eggplant dishes are popular at the restaurant. Eggplant
absorbs flavors well. *Serve on rice and top with yogurt (i.e., Tzatziki),
toasted cashews, and currants. Prep time: 40 mins; Cook Time 60 mins.

Per 11oz serving: 130 cals, 5.6 g fat, 339 mg sodium.

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu

Recipe by: Moosewood for a Crowd

Previous: Eggplant-Potato Curry | Next: Eggplant-Spinach Curry