Eggplant, Red Pepper And Spinach Curry

19.10.2008 | Author: Cook | Posted in Vegetarian
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Eggplant, Red Pepper And Spinach Curry


Servings: 4
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 ea Red bell peppers, cubed
    • 

  • 1 tb Lemon juice
    •

Sprinkle eggplant with salt, place in a colander and set aside for 20 to 30
minutes.

In a medium pot, heat ghee. Saute onion till translucent. Add all the
spices in order and saute for 2 minutes, stirring constantly.

Rinse eggplant. Add to the pot along with the apple juice and water. Cover
and 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 and cool. Chop when cool
enough to handle.

Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach,
lemon juice and 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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