Eggplant-Spinach Curry
INGREDIENTS:
1 md Eggplant, cubed 1/8 ts Cayenne
Salt 1/8 ts Ground cardamom
1 lg Spanish onion, chopped 1/2 ts Salt
2 tb Ghee 1/2 c Apple juice
1 tb Grated ginger 1 c Water
1 tb Cumin 10 oz Spinach, washed, stemmed
2 ts Coriander 2 ea Red bell peppers, cubed
1 ts Cinnamon 1 tb Lemon juice
1/2 ts Turmeric
1 md Eggplant, cubed 1/8 ts Cayenne
Salt 1/8 ts Ground cardamom
1 lg Spanish onion, chopped 1/2 ts Salt
2 tb Ghee 1/2 c Apple juice
1 tb Grated ginger 1 c Water
1 tb Cumin 10 oz Spinach, washed, stemmed
2 ts Coriander 2 ea Red bell peppers, cubed
1 ts Cinnamon 1 tb Lemon juice
1/2 ts Turmeric
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"
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"