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Eggplant~ Red Pepper & Spinach Currymain dish, vegetarian, curry 1 medium eggplant, cubed 1 salt 1 large spanish onion, chopped 2 tablespoon ghee 1 tablespoon grated ginger 1 tablespoon cumin 2 teaspoon 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 oz spinach, washed, stemmed 2 red bell peppers, cubed 1 tablespoon 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"
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