Search
by Ingredient

Eggplant, Red Pepper & Spinach Curry

StarStarStarHalf starEmpty star

Your rating

Eggplant, Red Pepper and Spinach Curry

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
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 medium eggplant
cubed
* Camera
salt
* Camera
1 large spanish onions
chopped
Camera
2 tablespoons ghee (clarified butter)
Camera
1 tablespoon ginger
grated
Camera
1 tablespoon cumin
Camera
2 teaspoons coriander
Camera
1 teaspoon cinnamon
Camera
½ teaspoon turmeric
Camera
teaspoon cayenne pepper
Camera
teaspoon cardamom seeds
ground
Camera
½ teaspoon salt
Camera
½ cup apple juice
Camera
1 cup water
Camera
10 ounces spinach
washed, stemmed
Camera
2 sweet red bell peppers
cubed
Camera
1 tablespoon lemon juice
Camera

Ingredients

Amount Measure Ingredient Features
1 medium eggplant
cubed
* Camera
1 x salt
* Camera
1 large spanish onions
chopped
Camera
3E+1 ml ghee (clarified butter)
Camera
15 ml ginger
grated
Camera
15 ml cumin
Camera
1E+1 ml coriander
Camera
5 ml cinnamon
Camera
2.5 ml turmeric
Camera
0.6 ml cayenne pepper
Camera
0.6 ml cardamom seeds
ground
Camera
2.5 ml salt
Camera
118 ml apple juice
Camera
237 ml water
Camera
289 ml/g spinach
washed, stemmed
Camera
2 each sweet red bell peppers
cubed
Camera
15 ml lemon juice
Camera

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

Comments


 

 

Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 11849% 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?
 

Email this recipe