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Рецепт Aubergine Spinach Curry
by Global Cookbook

Aubergine Spinach Curry
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Ингредиенты

  • 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

Инструкции

  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.
  9. 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.
  10. Prep time: 40 mins; Cook Time 60 mins.
  11. Recipe