Aubergine, Red Pepper And Spinach Curry Recipe

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Servings: 4

Ingredients

Cost per serving $1.82 view details

Directions

  1. Sprinkle aubergine with salt, place in a colander & set aside for 20 to 30 min.
  2. In a medium pot, heat ghee. Saute/fry onion until translucent/soft. Add in all the spices in order & saute/fry for 2 min, stirring constantly.
  3. Rinse aubergine. Add in to the pot along with the apple juice & water. Cover & simmer over low heat for 10 to 15 min.
  4. In another pot, cook the spinach in a very small amount of water until it becomes limp but remains bright green. Drain & cold. Chop when cold sufficient to handle.
  5. Add in bell pepper to the aubergine, cook for 5 min. Stir in spinach, lemon juice & extra salt if required. Simmer for 2 to 3 min.
  6. Serve over rice toped with toasted cashew nuts.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 332g
Recipe makes 4 servings
Calories 146  
Calories from Fat 67 46%
Total Fat 7.52g 9%
Saturated Fat 4.1g 16%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 343mg 14%
Potassium 742mg 21%
Total Carbs 19.25g 5%
Dietary Fiber 7.0g 23%
Sugars 9.03g 6%
Protein 3.78g 6%
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