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Ingredientes
- 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
Direcciones
- 1. Place the cubed aubergine in a colander, sprinkle with salt, and set aside for 20 to 30 min.
- 2. In a 2 1/2-gallon stockpot, saute/fry the onions in oil till they are translucent/soft.
- 3. Add in the spices and continue sauteing for 3 min, stirring often.
- 4. Rinse the aubergine and drain.
- 5. Add in it to the onions with the coconut lowfat milk or possibly juice and the stock or possibly Water. Simmer for 20-30 min.
- 6. In a 4-gallon pot, cook the cleaned spinach in a small amount of water till it just wilts. Drain and chop.
- 7. Add in the red peppers to the curry and simmer for 5 min.
- 8. Stir in the spinach and lemon juice. Simmer a final 4 to 5 min or possibly till peppers are tender but hard.
- Menu Planning*Aubergine dishes are popular at the restaurant. Aubergine absorbs flavors well.*Serve on rice and top with yogurt (i.e., Tzatziki), toasted cashews, and currants.
- Prep time: 40 mins; Cook Time 60 mins.
- Recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 12 servings | |
| Calories 229 | |
| Calories from Fat 112 | 49% |
| Total Fat 12.83g | 16% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 962mg | 40% |
| Potassium 1123mg | 32% |
| Total Carbs 27.84g | 7% |
| Dietary Fiber 11.9g | 40% |
| Sugars 11.41g | 8% |
| Protein 5.89g | 9% |
