Eggplant, Red Pepper & Spinach Curry

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Servings: 4 Difficulty: Advanced
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A fragrant, creamy Indian-inspired vegan curry featuring tender eggplant and fresh spinach.
Eggplant~ Red Pepper & Spinach Curry recipe image
Eggplant~ Red Pepper & Spinach Curry recipe image
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Eggplant, Red Pepper & Spinach Curry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 6.2

Description

This vibrant Eggplant, Red Pepper & Spinach Curry is a comforting, plant-based meal that captures the essence of traditional Indian cooking without the heavy cream. The eggplant becomes silky and tender as it simmers in a fragrant blend of cumin, coriander, and cinnamon, while fresh spinach adds a pop of color and nutrition. Red bell peppers provide a subtle sweetness that balances the earthy spices. It&# 226;€™s an excellent choice for weeknight dinners, offering a quick yet sophisticated dish that pairs perfectly with steamed rice or warm naan bread. Simple to prepare with pantry staples, this curry delivers rich, satisfying flavors that the whole family will love.

Ingredients

Directions

  1. Sprinkle the cubed eggplant with salt and place it in a colander. Let it sit for 20 to 30 minutes to draw out bitterness.
  2. Rinse the eggplant thoroughly under cold water and pat dry with paper towels.
  3. In a medium pot, heat the ghee over medium heat.
  4. Add the chopped Spanish onion and sauté until translucent and soft.
  5. Stir in the grated ginger, cumin, coriander, cinnamon, turmeric, cayenne, and ground cardamom. Sauté for 2 minutes, stirring constantly, until fragrant.
  6. Add the rinsed eggplant, apple juice, water, and salt to the pot. Stir to combine.
  7. Cover the pot and simmer over low heat for 10 to 15 minutes, or until the eggplant is tender.
  8. While the eggplant simmers, wash and stem the spinach. Cook it in a separate pot with a small amount of water until just wilted and bright green.
  9. Drain the spinach and let it cool slightly. Chop it coarsely.
  10. Add the cubed red bell peppers to the eggplant mixture. Cook uncovered for 5 minutes until the peppers are tender-crisp.
  11. Stir in the chopped spinach and lemon juice.
  12. Simmer for an additional 2 to 3 minutes to heat through. Taste and add extra salt if required.
  13. Serve hot over rice, topped with toasted cashew nuts.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 6.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant curry, spinach curry, red pepper, vegan curry, vegetarian main, indian vegetarian, plant based, spiced eggplant, healthy dinner, weeknight meal, dairy free, moosewood cookbook, simmered vegetables, cumin coriander, easy curry
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