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Eggplant, Red Pepper and Spinach Curry

Eggplant, Red Pepper & Spinach Curry

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No meat today, I guess I like this way.. Vegan if you replace ghee..

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 1
MEDIUM MEDIUM EGGPLANT
cubed *
1
X SALT *
1 1
LARGE LARGE SPANISH ONIONS
chopped
2 3E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
1 15
TABLESPOON ML GINGER
grated
1 15
TABLESPOON ML CUMIN
2 1E+1
TEASPOONS ML CORIANDER
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML TURMERIC
0.6
TEASPOON ML CAYENNE PEPPER
0.6
TEASPOON ML CARDAMOM SEEDS
ground
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML APPLE JUICE
1 237
CUP ML WATER
10 289
OUNCES ML/G SPINACH
washed, stemmed
2 2
1 15
TABLESPOON ML LEMON JUICE

Directions

Sprinkle eggplant with salt, place in a colander and set aside for 20 to 30 minutes.

In a medium pot, heat ghee. Sauté onion until translucent. Add all the spices in order and sauté for 2 minutes, stirring constantly.

Rinse eggplant. Add to the pot along with the apple juice and water. Cover and simmer over low heat for 10 to 15 minutes.

In another pot, cook the spinach in a very small amount of water until it becomes limp but remains bright green.

Drain and cool. Chop when cool enough to handle. Add bell pepper to the eggplant, cook for 5 minutes.

Stir in spinach, lemon juice and extra salt if required. Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 118 49% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 356mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 56% Vitamin C 162%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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