Eggplant, red pepper and spinach curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant, cubed |
| Salt | ||
| 1 | large | Spanish onion, chopped |
| 2 | tablespoons | Ghee |
| 1 | tablespoon | Grated ginger |
| 1 | tablespoon | Cumin |
| 2 | teaspoons | Coriander |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Turmeric |
| ⅛ | teaspoon | Cayenne |
| ⅛ | teaspoon | Ground cardamom |
| ½ | teaspoon | Salt |
| ½ | cup | Apple juice |
| 1 | cup | Water |
| 10 | ounces | Spinach, washed, stemmed |
| 2 | Red bell peppers, cubed | |
| 1 | tablespoon | 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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini