This Indian-style curry is a perfect alternative for vegetarians.
Eggplant, Red Pepper and Spinach Curry
Ingredients You Will Need:
1 eggplant, cubed
Salt, to taste
2 tablespoons ghee
1 large Spanish onion, chopped
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 red bell peppers, cubed
1 tablespoon lemon juice
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, and cook for 5 minutes. Stir in spinach, lemon juice and extra salt if required. Simmer for 2 to 3 minutes. Serve over rice.
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