Recipe - Eggplant-Spinach Curry

6 pound Eggplant; cubed (6 qts.)
2 pound Onions; chopped (2 qts.)
One half cup Vegetable oil
One fourth cup Fresh ginger root; grated
3 tablespoon Ground cumin
2 tablespoon Ground coriander seed
1 tablespoon Ground cinnamon
2 teaspoon Turmeric
One half teaspoon Cayenne
One half teaspoon Cardamom; ground
1 tablespoon Salt
2 cup Coconut milk; unsweetened
(or 14 oz. apple juice,
unsweetened )
1 qt Vegetable stock; or water
2 One half pound Fresh spinach; stemmed and
rinsed
2 pound Red bell peppers; chopped (2
qts.)
One fourth cup Fresh lemon juice

1. Place the cubed eggplant in a colander, sprinkle with salt, and set
aside for 20 to 30 minutes.

2. In a 2 1/2gallon 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 2030 minutes.

6. In a 4gallon 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.

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu

Recipe by: Moosewood for a Crowd