Colorful Vegetable Curry

1. 1

   Salt eggplant cubes and let stand for 30 minutes. In medium saucepan, saute onion with spices for 3-5 minutes. Rinse eggplant and add to onion along with apple juice and water; cover. In another pot, cook spinach until just wilted and chop when it cools a bit to handle comfortably. Add red bell pepper to eggplant mixture and cook about 5 minutes. Add spinach, lemon juice and salt to taste. Cook to blend flavors (2-3 minutes) until vegetables are tender but not mushy. Serve over cooked rice and sprinkle sunflower seeds or nuts. Add a dollop of yogurt to each serving.

* Per serving · 4 servings · Values may vary.

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