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Eggplant Red Pepper & Spinach Curry Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsCellulose
    VitaminsA, B2, C, E, P
    MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 md Eggplant, cubed

    2. Salt

    3. 1 lg Spanish onion, chopped

    4. 2 tb Ghee

    5. 1 tb Grated ginger

    6. 1 tb Cumin

    7. 2 ts Coriander

    8. 1 ts Cinnamon

    9. 1/2 ts Turmeric

    10. 1/8 ts Cayenne

    11. 1/8 ts Ground cardamom

    12. 1/2 ts Salt

    13. 1/2 c Apple juice

    14. 1 c Water

    15. 10 oz Spinach, washed, stemmed

    16. 2 ea Red bell peppers, cubed

    17. 1 tb Lemon juice

    Instructions Jump to Ingredients ↑

    1. Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes.

    2. In a medium pot, heat ghee.

    3. Saute onion till translucent.

    4. Add all the spices in order & saute for 2 minutes, stirring constantly.

    5. Rinse eggplant.

    6. Add to the pot along with the apple juice & water.

    7. Cover & simmer over low heat for 10 to 15 minutes.

    8. In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green.

    9. Drain & cool.

    10. Chop when cool enough to handle.

    11. Add bell pepper to the eggplant, cook for 5 minutes.

    12. Stir in spinach, lemon juice & extra salt if required.

    13. Simmer for 2 to 3 minutes.

    14. Serve over rice toped with toasted cashew nuts.

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