Eggplant & Spinach Curry

Eggplant & Spinach Curry

FROM: Sandy Lee

PREP TIME: 10 minutes

COOK TIME: 20 minutes

SERVINGS: 4 servings


Eggplant and Spinach but with the added twist of a snappy curry seasoning.


1 medium Eggplant, cubed
1 large Spanish onion, chopped
2 tb Butter
1 tb Grated ginger
1 tb Cumin
2 ts Coriander
1 ts 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 butter. 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.


Check Them Off Check each Item!
select item1 medium Eggplant
select item Salt
select item 1 large Spanish onion
select item Butter
select item Grated ginger
select item Cumin
select item Coriander
select item Cinnamon
select item Turmeric
select item Cayenne
select item Ground cardamom
select item Apple juice
select item 10 oz Spinach, washed, stemmed
select item 2 Red bell peppers
select item Lemon juice

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