Curried Eggplant And Spinach Food

CURRIED EGGPLANT AND SPINACH

Steps:

• Preheat oven to 400 F.
• Cut eggplant in half length-wise, then score diagonally into inch-wide diamonds, then place skin-down on a cookie sheet (I like to use tinfoil for easier cleanup).
• Spray or brush 1 Tbsp oil or ghee on each eggplant half and sprinkle with salt.
• Bake for 30 minutes.
• In the meantime, over medium heat saute onions in remaining oil/ghee (sprinkle with salt) until soft. If you want this spicy, add chili pepper here (this is good mild or spicy).
• Add garlic, ginger, turmeric, cayenne, and garam masala.
• Cook until fragrant, stirring constantly to keep from sticking. Before the spices start to burn, add coconut milk and stir well.
• When coconut milk is hot, add a large handful of spinach. The spinach will wilt down to nothing as it cooks. As it does, add more spinach.
• Remove from heat or let warm over low heat while you wait for the eggplant to finish.
• Once eggplant is finished, remove from oven and spoon out flesh from skin.
• Add to spinach mixture, stir, and cook until everything is warm.
• Stir in cilantro and add salt to taste - do not be scared of the salt. But don't go crazy either! Salt is gonna make or break this bad boy, so if it tastes unexciting, you probably just need a little more salt to pull out the flavors.

MARRAKESH VEGETABLE CURRY

Steps:

• In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
• In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
• Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
• Add spinach to pot and cook for 5 more minutes. Serve!

EGGPLANT (AUBERGINE) -SPINACH CURRY

Steps:

• Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat. Pat dry and remove excess salt with paper towels or clean dishcloth. (Careful, this juice stains!).
• Toast mustard seeds in a small dry non-stick pan over medium-low heat until they turn grey and begin to pop. Remove from heat and reserve in a small bowl.
• Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. Remove from heat and reserve.
• Heat canola oil in large pot over medium heat. Add onion and sauté until golden. Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
• After 1 minute, add spinach and tomatoes. Raise heat to high and boil for 2 minutes, stirring often. Turn heat down to low and simmer with lid on for 20 minutes to allow flavours to blend.
• Stir in reserved mustard seeds and eggplant. Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat.
• Serve alone on a bed of rice, or with a beef curry and naan bread.

EGGPLANT SPINACH CURRY

Steps:

• Place eggplant in a colander, sprinkle with coarse salt, and let stand for 30 minutes to sweat. Pat dry with paper towels.
• Place mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping. Remove from heat and reserve.
• Heat 1/4 cup clarified butter in a large skillet over moderate heat. Saute eggplant, stirring occasionally, until soft and golden. Remove from heat and reserve in a bowl with mustard seeds.
• Heat remaining butter in a medium saucepan over medium high heat. Add onions and salt. Saute until onions are golden and soft. Add garlic and ginger, cook just until aromas are released, then stir in all spices. Cook an additional minute, stirring constantly to blend spices and prevent scorching.
• Add tomatoes, water, and sugar. Turn heat to high and bring to a boil. Add spinach, bring back to a boil, and stir in eggplant mixture. When eggplant is heated through, about 2 minutes, remove from heat and serve.

EGGPLANT AND TOFU CURRY

Steps:

• Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
• Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.

EGGPLANT AND SQUASH CURRY

Steps:

• For fresh tomatoes:
• Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
• Preheat the oven to 425 degrees F.
• Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
• Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
• If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
• Serve curry on bed of lime and green onion rice with extra chutney for mixing in.

CHICKPEA, TOMATO & SPINACH CURRY

Steps:

• Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
• Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.