|
Ingredients
|
Quantity
|
|
Spanish onions – chopped
|
1 large
|
|
Vegetable oil
|
1 tbsp
|
|
Grated ginger root
|
1 tbsp
|
|
Ground cumin
|
1 tbsp
|
|
Ground coriander
|
2 tsp
|
|
Cinnamon
|
1 tsp
|
|
Turmeric
|
½ tsp
|
|
Cayenne
|
1/8 tsp
|
|
Salt
|
½ tsp
|
|
Eggplant – cut in 1” cubes
|
1 medium
|
|
Coconut milk or apple juice
|
½ cup
|
|
Water
|
1 cup
|
|
Spinach – washed and stemmed
|
10 ounces
|
|
Red bell peppers – cut in 1” squares
|
2
|
|
Fresh lemon juice
|
1 tbsp
|
|
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.
Serving
Ideas: Serve on rice and top
with toasted cashews.
