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Ingredientes
- 1 med Aubergine, cubed Salt
- 1 lrg Spanish onion, minced
- 2 Tbsp. Ghee
- 1 Tbsp. Grated ginger
- 1 Tbsp. Cumin
- 2 tsp Coriander
- 1 tsp Cinnamon
- 1/2 tsp Turmeric
- 1/8 tsp Cayenne
- 1/8 tsp Grnd cardamom
- 1/2 tsp Salt
- 1/2 c. Apple juice
- 1 c. Water
- 10 ounce Spinach, washed, stemmed
- 2 x Red bell peppers, cubed
- 1 Tbsp. Lemon juice
Direcciones
- Sprinkle aubergine with salt, place in a colander & set aside for 20 to 30 min.
- In a medium pot, heat ghee. Saute/fry onion until translucent/soft. Add in all the spices in order & saute/fry for 2 min, stirring constantly.
- Rinse aubergine. Add in to the pot along with the apple juice & water. Cover & simmer over low heat for 10 to 15 min.
- In another pot, cook the spinach in a very small amount of water until it becomes limp but remains bright green. Drain & cold. Chop when cold sufficient to handle.
- Add in bell pepper to the aubergine, cook for 5 min. Stir in spinach, lemon juice & extra salt if required. Simmer for 2 to 3 min.
- Serve over rice toped with toasted cashew nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 67 | 46% |
| Total Fat 7.52g | 9% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 343mg | 14% |
| Potassium 742mg | 21% |
| Total Carbs 19.25g | 5% |
| Dietary Fiber 7.0g | 23% |
| Sugars 9.03g | 6% |
| Protein 3.78g | 6% |
