Eggplant, Red Pepper and Spinach Curry

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1 medium eggplant, cubed
1 large Spanish onion, chopped
2 tablespoons ghee
1 tablespoon grated ginger
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon cinnamon
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup apple juice
1 cup water
10 ounce spinach, washed, stemmed
2 red bell peppers, cubed
1 tablespoon lemon juice

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

In a medium pot, heat ghee. Sauté onion till 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 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 topped with toasted cashew nuts.

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