Eggplant & Spinach Curry
FROM: Sandy Lee
PREP TIME: 10
COOK TIME: 20
SERVINGS: 4
DESCRIPTION:
Eggplant and Spinach but with the added twist of a snappy curry seasoning.
INGREDIENTS:
1 medium Eggplant, cubed
Salt
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
DIRECTIONS:
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.
SHOPPING LIST :
Check each Item!
1 medium Eggplant
Salt
1 large Spanish onion
Butter
Grated ginger
Cumin
Coriander
Cinnamon
Turmeric
Cayenne
Ground cardamom
Apple juice
10 oz Spinach, washed, stemmed
2 Red bell peppers
Lemon juice
