Eggplant, Red Pepper and Spinach Curry

Eggplant, Red Pepper and Spinach Curry Ingredients

1 md Eggplant, cubed	1/8 ts Cayenne
Salt	1/8 ts Ground cardamom
1 lg Spanish onion, chopped	1/2 ts Salt
2 tb Ghee	1/2 c Apple juice
1 tb Grated ginger	1 c Water
1 tb Cumin	10 oz Spinach, washed, stemmed
2 ts Coriander	2 Red bell peppers, cubed
1 ts Cinnamon	1 tb Lemon juice
1/2 ts Turmeric

Instructions for Eggplant, Red Pepper and Spinach Curry

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" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Uncategorized

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