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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Eggplant, Red Pepper & Spinach Curry


Sundays at Moosewood Restaurant
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Sundays at Moosewood Restaurant Cookbook
Serving Size: 4
  • 1 medium Eggplant -- cubed
  • Salt
  • 1 large Spanish onion -- chopped
  • 2 tablespoons oil/margarine
  • 1 tablespoon Grated ginger
  • 1 tablespoon Cumin
  • 2 teaspoons 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 ounces Spinach, washed -- stemmed
  • 2 each 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 oil/margarine. 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.