Eggplant, Red Pepper, And Spinach Curry

[Guest guest]

Eggplant, Red Pepper, And Spinach Curry

 

1 large spanish onions, chopped

1 tablespoon vegetable oil

1 tablespoon grated ginger root

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon cinnamon

1/2 teaspoon turmeric

1/8 teaspoon cayenne

1/8 teaspoon ground cardamom

1/2 teaspoon salt

1 medium eggplant, cut in 1 " cubes

1/2 cup coconut milk or apple juice

1 cup water

10 ounces spinach, washed and stemmed

2 red bell peppers, cut in 1 " squares

1 tablespoon fresh lemon juice

salt to taste

 

In a medium pot, saute the onion in the oil until

translucent. Add the spices and saute for another

minute or two, stirring constantly to prevent burning.

Add eggplant and coconut milk or apple juice and the

water. Cover and simmer on low heat for 10 to 15

minutes, or until the eggplant is almost tender.

Meanwhile, in another pot, cook the spinach in a small

amount of water until limp, but still bright green.

Drain in a colander (save this liquid to add to the

curry if it seems too dry). When the spinach is cool

enough to handle, chop it.

Add the bell pepper squares to the eggplant mixture,

cook for 5 minutes, and then stir in the chopped

spinach. Lemon juice and additional salt, if desired.

Simmer for another 2 or 3 minutes--the pepper should

be tender but not mushy and the spinach still quite

green.

Serve on rice and top with toasted cashews.

Serves 4.

 

 

 

______________________________\

____

Want to start your own business?

Learn how on Small Business.

http://smallbusiness./r-index