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
INSTRUCTIONS
1. Place the cubed eggplant in a colander, sprinkle with salt, and set
aside for 20 to 30 minutes.
2. In a 2 1/2-gallon stockpot, saute the onions in oil until they are
translucent.
3. Add the spices and continue sauteing for 3 minutes, stirring often.
4. Rinse the eggplant and drain.
5. Add it to the onions with the coconut milk or juice and the stock or
Water. Simmer for 20-30 minutes.
6. In a 4-gallon pot, cook the cleaned spinach in a small amount of water
until it just wilts. Drain and chop.
7. Add the red peppers to the curry and simmer for 5 minutes.
8. 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 60 mins.
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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