Eggplant, Red Pepper & Spinach Curry

* Exported from MasterCook *

EGGPLANT, RED PEPPER & SPINACH CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Curry Main dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Eggplant, cubed
Salt
1 lg Spanish onion, chopped
2 tb Ghee
1 tb Grated ginger
1 tb Cumin
2 ts Coriander
1 t Cinnamon
1/2 ts Turmeric
1/8 ts Cayenne
1/8 ts Ground cardamom
1/2 ts Salt
1/2 c Apple juice
1 c Water
10 oz Spinach, washed, stemmed
2 Red bell peppers, cubed
1 tb 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 & 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"



- - - - - - - - - - - - - - - - - -