Red Pepper & Spinach Curry
Sundays at Moosewood Restaurant Cookbook
Serving Size: 4
Sprinkle eggplant with salt, place in a colander & set aside for
20 to 30 minutes.
- 1 medium Eggplant -- cubed
- 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
In a medium pot, heat oil/margarine. Saute onion till translucent.
Add all the spices in order & saute for 2 minutes, stirring constantly.
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.