This vibrant Indian-inspired curry is a comforting yet light main dish that brings together the earthiness of roasted eggplant, the sweetness of red bell peppers, and the fresh bite of spinach. Simmered in a fragrant blend of cumin, coriander, turmeric, and cinnamon, the flavors develop into a rich, aromatic sauce that clings beautifully to the vegetables. It&# 226;ÂÂs a satisfying vegan meal that feels hearty without being heavy, perfect for weeknight dinners or casual gatherings. Serve it over fluffy basmati rice or with warm naan bread for a complete experience. The dish balances warmth and freshness, making it ideal for cooler evenings or when you crave something soulful and nourishing.
Eggplant, Red Pepper & Spinach Curry
Description
This vibrant Indian-inspired curry is a comforting yet light main dish that brings together the earthiness of roasted eggplant, the sweetness of red bell peppers, and the fresh bite of spinach. Simmered in a fragrant blend of cumin, coriander, turmeric, and cinnamon, the flavors develop into a rich, aromatic sauce that clings beautifully to the vegetables. It&# 226;ÂÂs a satisfying vegan meal that feels hearty without being heavy, perfect for weeknight dinners or casual gatherings. Serve it over fluffy basmati rice or with warm naan bread for a complete experience. The dish balances warmth and freshness, making it ideal for cooler evenings or when you crave something soulful and nourishing.Ingredients
Directions
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Sprinkle the cubed eggplant with salt and place in a colander. Let it sit for 20 to 30 minutes to draw out excess moisture, then rinse thoroughly and pat dry.
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In a medium pot, heat ghee over medium heat. Add the chopped Spanish onion and sauté until translucent and soft, about 5 minutes.
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Add cumin, coriander, turmeric, cinnamon, cardamom, and cayenne to the pot. Stir constantly for 2 minutes to toast the spices and release their aromas.
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Add the rinsed eggplant, apple juice, and water to the pot. Stir to combine, then cover and simmer over low heat for 10 to 15 minutes until the eggplant is tender.
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While the eggplant simmers, bring a small amount of water to a boil in a separate pot. Add the washed and stemmed spinach, cover, and cook until just wilted and bright green, about 1 to 2 minutes.
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Drain the spinach and allow it to cool slightly. Once cool enough to handle, chop it roughly.
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Add the cubed red bell peppers to the eggplant mixture and cook for another 5 minutes until the peppers are tender-crisp.
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Stir in the chopped spinach and lemon juice. Taste and adjust seasoning with additional salt if needed.
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Simmer uncovered for 2 to 3 minutes to allow the flavors to meld together.
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Serve hot over steamed rice, garnished with toasted cashew nuts for crunch.
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.
