Side Pannel
Eggplant-Spinach Curry
Ingredients List
- 6 lb Eggplant; cubed (6 qts.)
- 2 lb Onions; chopped (2 qts.)
- 1/2 c Vegetable oil
- 1/4 c Fresh ginger root; grated
- 3 tb Ground cumin
- 2 tb Ground coriander seed
- 1 tb Ground cinnamon
- 2 ts Turmeric
- 1/2 ts Cayenne
- 1/2 ts Cardamom; ground
- 1 tb Salt
- 2 c Coconut milk; unsweetened
- -(or 14 oz. apple juice,
- -unsweetened )
- 1 qt Vegetable stock; or water
- 2 1/2 lb Fresh spinach; stemmed and
- -rinsed
- 2 lb Red bell peppers; chopped (2
- -qts.)
- 1/4 c Fresh lemon juice
Directions
1. Place the cubed eggplant in a colander, sprinkle with salt, and set
aside for 20 to 30 minutes.
2. In a 2 1/2-gallon stockpot, saute the onions in oil until they are
translucent.
3. Add the spices and continue sauteing for 3 minutes, stirring often.
4. Rinse the eggplant and drain.
5. Add it to the onions with the coconut milk or juice and the stock or
Water. Simmer for 20-30 minutes.
6. In a 4-gallon pot, cook the cleaned spinach in a small amount of water
until it just wilts. Drain and chop.
7. Add the red peppers to the curry and simmer for 5 minutes.
8. Stir in the spinach and lemon juice. Simmer a final 4 to 5 minutes or
until peppers are tender but firm.
Menu Planning *Eggplant dishes are popular at the restaurant. Eggplant
absorbs flavors well. *Serve on rice and top with yogurt (i.e., Tzatziki),
toasted cashews, and currants. Prep time: 40 mins; Cook Time 60 mins.
Per 11oz serving: 130 cals, 5.6 g fat, 339 mg sodium.
aside for 20 to 30 minutes.
2. In a 2 1/2-gallon stockpot, saute the onions in oil until they are
translucent.
3. Add the spices and continue sauteing for 3 minutes, stirring often.
4. Rinse the eggplant and drain.
5. Add it to the onions with the coconut milk or juice and the stock or
Water. Simmer for 20-30 minutes.
6. In a 4-gallon pot, cook the cleaned spinach in a small amount of water
until it just wilts. Drain and chop.
7. Add the red peppers to the curry and simmer for 5 minutes.
8. Stir in the spinach and lemon juice. Simmer a final 4 to 5 minutes or
until peppers are tender but firm.
Menu Planning *Eggplant dishes are popular at the restaurant. Eggplant
absorbs flavors well. *Serve on rice and top with yogurt (i.e., Tzatziki),
toasted cashews, and currants. Prep time: 40 mins; Cook Time 60 mins.
Per 11oz serving: 130 cals, 5.6 g fat, 339 mg sodium.
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