Guest guest Posted January 30, 2010 Report Share Posted January 30, 2010 Eggplant, Red Pepper and Spinach Curry 1 medium eggplant, cubed salt 1 large spanish onion, chopped 2 tbsps. ghee 1 tbsp. grated ginger 1 tbsp. cumin 2 tsps. 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 ozs. spinach, washed, stemmed 2 red bell peppers, cubed 1 tbsp. 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 and saute for 2 minutes, stirring constantly. Rinse eggplant. Add to the pot along with the apple juice and 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 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. Quote Link to comment Share on other sites More sharing options...
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