Eggplant, red pepper & spinach curry

4 servings

Ingredients

Quantity Ingredient
1 medium Eggplant, cubed
Salt
1 large Spanish onion, chopped
2 tablespoons Ghee
1 tablespoon Grated ginger
1 tablespoon Cumin
2 teaspoons Coriander
1 teaspoon Cinnamon
½ teaspoon Turmeric
⅛ teaspoon Cayenne
⅛ teaspoon Ground cardamom
½ teaspoon Salt
½ cup Apple juice
1 cup Water
10 ounces Spinach, washed, stemmed
2 eaches Red bell peppers, cubed
1 tablespoon Lemon juice

Directions

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"

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