Eggplant, Red Pepper & Spinach Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant, cubed
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 ounce: Spinach, washed, stemmed
2 each: Red bell peppers, cubed
1 tbsp: Lemon juice,
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"
Source from luhu.jp
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"
Source from luhu.jp