Eggplant, red pepper & spinach curry
Eggplant Pepper Spinach Curry Vegetarian
Last updated 6/12/2012 1:02:18 AM. Recipe ID 25834. Report a problem with this recipe.
Title: Eggplant, red pepper & spinach curry
Categories: Curries, Main dish, Vegetarian
Yield: 4 servings
1 md Eggplant, cubed
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 ea Red bell peppers, cubed
1 tb Lemon juice
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"
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