Aubergine, Red Pepper & Spinach Curry

Ingredients:

• 1 medium aubergine, cubed
• Salt
• 1 large onion, chopped
• 2 tablespoons oil
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cumin
• 2 teaspoons coriander
• 1 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1/8 teaspoon cayenne
• 1/8 teaspoon ground cardamom
• 1/2 teaspoon salt
• 50ml apple juice
• 100ml Water
• 300g fresh spinach, washed and stemmed
• 2 red peppers, cubed
• 1 tablespoon lemon juice
• 50g roasted cashew nuts, chopped

Method:

1. Sprinkle aubergine with salt, place in a colander & set aside for 20 to 30 minutes.
2. In a medium saucepan heat the oil. Sauté the onion til translucent.
3. Add all the spices in order & sauté for 2 minutes, stirring constantly.
4. Rinse the aubergine. Add to the pan along with the apple juice & water. Cover & simmer over low heat for 10 to 15 minutes.
5. In another pan cook the spinach in a very small amount of water til it becomes limp but remains bright green. Drain & cool.
6. Chop when cool enough to handle.
7. Add the pepper to the aubergine and cook for 5 minutes.
8. Stir in the spinach, lemon juice & extra salt if required.
9. Simmer for 2 to 3 minutes. Serve over rice topped with roasted cashew nuts.

Serves 4