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Eggplant, Red Pepper & Spinach Curry

Recipe name:
Eggplant, Red Pepper & Spinach Curry

Recipe category:
Main Dish

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Recipe detials:

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 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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Eggplant, Red Pepper & Spinach Curry

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