Eggplant Red Pepper Spinach Curry

Ingredients

1 medium eggplant, cubed 1 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 oz spinach, washed, stemmed 2 red bell peppers, cubed 1 tbsp lemon juice	Advertisements

Preparation
 
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"

 

 
Servings: 4

 

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A Achar Pickle Adrak Ginger Ajwain or Ajowain Lovage Aloo Potato Am Mango Am chur Mango Powder Anardana Pomegranate Aniseed Saunf Areca Betel Nut Asafoetida Hing Aserio Aniseed Ata or Atta Chupatti flour. Fine wholemeal B Badian Aniseed Stars (Star Anise) Badam Almo (Upload by user)

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