Eggplant, red pepper, and spinach curry from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 303) by Moosewood Collective

  • spinach
  • red bell peppers
  • Show all ingredients...
  • Serves : 4-5
  • EYB Comments

    Can substitute apple juice for coconut milk, and zucchini or winter squash for eggplants.

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Notes about this recipe

  • Eat Your Books

    Can substitute apple juice for coconut milk, and zucchini or winter squash for eggplants.

  • MsMonsoon on February 21, 2024

    I didn't have enough cumin seeds and had no coriander seeds, so substituted with ground. The house smelled wonderfully fragrant, the dish was pretty easy and very colorful, but the curry seemed a bit thin. The toasted cashews are key to adding more fat and nuttiness. Though not spectacular, I'd repeat this.

  • wester on May 20, 2011

    This was OK, nice but unspectacular. The colors were very nice. I did not think the eggplant was very noticeable in this one, I might just leave it out next time. Also, the sauce was a bit thin, so I will also leave out most or all of the added water.

  • MMarlean on August 12, 2010

    The eggplant cubes soaked up too much of the spices. Although I loved the spice combination, the intensity in the eggplant was too much. Would like to try the recipe again either cooking the eggplant before adding to mixture or substituting zucchini for the eggplant.

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