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Receta Aubergine, Red Pepper And Spinach Curry
by Global Cookbook

Aubergine, Red Pepper And Spinach Curry
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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

  1. Sprinkle aubergine with salt, place in a colander & set aside for 20 to 30 min.
  2. 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.
  3. Rinse aubergine. Add in to the pot along with the apple juice & water. Cover & simmer over low heat for 10 to 15 min.
  4. 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.
  5. 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.
  6. Serve over rice toped with toasted cashew nuts.