Eggplant, Red Pepper & Spinach Curry
No meat today, I guess I like this way.. Vegan if you replace ghee..
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
cubed |
*
|
|
salt
|
*
|
||
| 1 | large |
spanish onions
chopped |
|
| 2 | tablespoons |
ghee (clarified butter)
|
|
| 1 | tablespoon |
ginger
grated |
|
| 1 | tablespoon |
cumin
|
|
| 2 | teaspoons |
coriander
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
turmeric
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ⅛ | teaspoon |
cardamom seeds
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
apple juice
|
|
| 1 | cup |
water
|
|
| 10 | ounces |
spinach
washed, stemmed |
|
| 2 |
sweet red bell peppers
cubed |
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
cubed |
*
|
| 1 | x |
salt
|
*
|
| 1 | large |
spanish onions
chopped |
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 15 | ml |
ginger
grated |
|
| 15 | ml |
cumin
|
|
| 1E+1 | ml |
coriander
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
turmeric
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 0.6 | ml |
cardamom seeds
ground |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
apple juice
|
|
| 237 | ml |
water
|
|
| 289 | ml/g |
spinach
washed, stemmed |
|
| 2 | each |
sweet red bell peppers
cubed |
|
| 15 | ml |
lemon juice
|
|
Directions
Sprinkle eggplant with salt, place in a colander and set aside for 20 to 30 minutes.
In a medium pot, heat ghee. Sauté onion until translucent. Add all the spices in order and sauté 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 until 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.
