Aubergine-Spinach Curry   

Ingredients :
6	lb	Aubergine, cubed (6 qts.)
2	lb	Onions, chopped (2 qts.)
1/2	cup	Vegetable oil
1/4	cup	Fresh ginger root, grated
3	tbl	Ground cumin
2	tbl	Ground coriander seed
1	tbl	Ground cinnamon
2	tsp	Turmeric
1/2	tsp	Cayenne
1/2	tsp	Cardamom, ground
1	tbl	Salt
2	cup	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	cup	Fresh lemon juice

How to cook :

1. Place the cubed aubergine 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 aubergine 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*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.
Tags : Crowd Vegetarian Spices

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