Eggplant-spinach Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Vegetarian | Crowd, Moosewood, Vegetarian | 24 | Servings |
INGREDIENTS
| 6 | lb | Eggplant, cubed 6 qts. |
| 2 | lb | Onions, chopped 2 qts. |
| 1/2 | c | Vegetable oil |
| 1/4 | c | Fresh ginger root, grated |
| 3 | T | Ground cumin |
| 2 | T | Ground coriander seed |
| 1 | T | Ground cinnamon |
| 2 | t | Turmeric |
| 1/2 | t | Cayenne |
| 1/2 | t | Cardamom, ground |
| 1 | T | Salt |
| 2 | c | Coconut milk, unsweetened |
| or 14 oz. apple juice | ||
| unsweetened | ||
| 1 | qt | Vegetable stock, or water |
| 2 1/2 | lb | Fresh spinach, stemmed and |
| rinsed | ||
| 2 | lb | Red bell peppers, chopped 2 |
| qts. | ||
| 1/4 | c | Fresh lemon juice |
| mins. |
INSTRUCTIONS
Place the cubed eggplant in a colander, sprinkle with salt, and set aside for 20 to 30 minutes. In a 2 1/2-gallon stockpot, saute the onions in oil until they are translucent. Add the spices and continue sauteing for 3 minutes, stirring often. Rinse the eggplant and drain. Add it to the onions with the coconut milk or juice and the stock or Water. Simmer for 20-30 minutes. In a 4-gallon pot, cook the cleaned spinach in a small amount of water until it just wilts. Drain and chop. Add the red peppers to the curry and simmer for 5 minutes. Stir in the spinach and lemon juice. Simmer a final 4 to 5 minutes or until peppers are tender but firm. Menu Planning Eggplant dishes are popular at the restaurant. Eggplant absorbs flavors well. Serve on rice and top with yogurt (i.e., Tzatziki), toasted cashews, and currants. Prep time: 40 mins; Cook Time Per 11oz serving: 130 cals, 5.6 g fat, 339 mg sodium. Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 538.5mg
Potassium: 581.9mg
Carbohydrates: 19.8g
Fiber: 6.9g
Sugar: 11g
Protein: 4.1g