Aubergine Spinach Curry Recipe Recipe

Name: Aubergine Spinach Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lb Aubergine, cubed (6 quarts.); 2 lb Onions, minced (2 quarts.); 1/2 c. Vegetable oil; 1/4 c. Fresh ginger root, grated; 3 Tbsp. Grnd cumin; 2 Tbsp. Grnd coriander seed; 1 Tbsp. Grnd cinnamon; 2 tsp Turmeric; 1/2 tsp Cayenne; 1/2 tsp Cardamom, grnd; 1 Tbsp. Salt; 2 c. Coconut lowfat milk, unsweetened (or possibly 14 ounce. apple juice, unsweetened ); 1 quart Vegetable stock, or possibly water; 2 1/2 lb Fresh spinach, stemmed and rinsed; 2 lb Red bell peppers, minced (2 quarts.); 1/4 c. Fresh lemon juice

Servings: persons

6 lb Aubergine, cubed (6 quarts.)
2 lb Onions, minced (2 quarts.)
1/2 c. Vegetable oil
1/4 c. Fresh ginger root, grated
3 Tbsp. Grnd cumin
2 Tbsp. Grnd coriander seed
1 Tbsp. Grnd cinnamon
2 tsp Turmeric
1/2 tsp Cayenne
1/2 tsp Cardamom, grnd
1 Tbsp. Salt
2 c. Coconut lowfat milk, unsweetened (or possibly 14 ounce. apple juice, unsweetened )
1 quart Vegetable stock, or possibly water
2 1/2 lb Fresh spinach, stemmed and rinsed
2 lb Red bell peppers, minced (2 quarts.)
1/4 c. Fresh lemon juice

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1.
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Place the cubed aubergine in a colander, sprinkle with salt, and set aside for 20 to 30 min.
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2.
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In a 2 1/2-gallon stockpot, saute/fry the onions in oil till they are translucent/soft.
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3.
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Add in the spices and continue sauteing for 3 min, stirring often.
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4.
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Rinse the aubergine and drain.
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5.
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Add in it to the onions with the coconut lowfat milk or possibly juice and the stock or possibly Water.
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Simmer for 20-30 min.
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6.
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In a 4-gallon pot, cook the cleaned spinach in a small amount of water till it just wilts.
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Drain and chop.
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7.
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Add in the red peppers to the curry and simmer for 5 min.
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8.
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Stir in the spinach and lemon juice.
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Simmer a final 4 to 5 min or possibly till peppers are tender but hard.
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Menu Planning*Aubergine dishes are popular at the restaurant.
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Aubergine absorbs flavors well.
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*Serve on rice and top with yogurt (i.e., Tzatziki), toasted cashews, and currants.
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Recipe

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 lb Aubergine, cubed (6 quarts.), 2 lb Onions, minced (2 quarts.), 1/2 c. Vegetable oil, 1/4 c. Fresh ginger root, grated, and more.

Yes, Aubergine Spinach Curry Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine Spinach Curry Recipe

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