Eggplant, Red Pepper and Spinach Curry

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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.