🫙 From the Spice Rack

Eggplant, Red Pepper & Spinach Curry

Name: Eggplant, Red Pepper & Spinach Curry
Ingredients: 1 medium eggplant, cubed; 2 tbsp ghee; 1 tbsp grated ginger; 1 tbsp cumin; 2 tsp coriander; 1 tsp cinnamon; 1/2 tsp turmeric; 1/8 tsp cayenne

1 md Eggplant, cubed Salt 1 lg Spanish onion, chopped 2 tb Ghee 1 tb Grated ginger 1 tb Cumin 2 ts Coriander 1 ts Cinnamon 1/2 ts Turmeric 1/8 ts Cayenne 1/8 ts Ground cardamom

maineasy

Ingredients8 items

Ingredients

1medium eggplant, cubed
2tbsp ghee
1tbsp grated ginger
1tbsp cumin
2tsp coriander
1tsp cinnamon
1/2tsp turmeric
1/8tsp cayenne

Directions

1
1 md Eggplant, cubed Salt 1 lg Spanish onion, chopped 2 tb Ghee 1 tb Grated ginger 1 tb Cumin 2 ts Coriander 1 ts Cinnamon 1/2 ts Turmeric 1
2
In a medium pot, heat ghee
3
Saute onion till translucent
4
Add all the spices in order & saute for 2 minutes, stirring constantly
5
Rinse eggplant
6
Add to the pot along with the apple juice & water
7
Cover & simmer over low heat for 10 to 15 minutes
8
In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green

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