Colorful Vegetable Curry

• 1 medium eggplant in 1 inch cubes
• 1/2 tsp. salt
• 1 large onion, chopped coarsely
• 2 Tbsp. canola oil
• 1 1/2 Tbsp. grated fresh ginger
• 1 Tbsp. coriander seeds
• 1 Tbsp. cumin seeds
• 1 tsp. cinnamon
• 1/2 tsp. turmeric
• 1/4 tsp. ground red pepper
• 1/4 tsp. ground cardamon
• 1/2 c. apple juice
• 1 c. water
• 10 oz. fresh spinach
• 1 large red bell pepper in 1 inch cubes
• 1 Tbsp. lemon juice
• 1/3 c. canned chickpeas, drained and rinsed
• 1/4 c. toasted sunflower seeds or cashews
• 3 c. cooked brown rice
• dollops of plain yogurt

1. Salt eggplant cubes and let stand for 30 minutes. In medium saucepan, saute onion with spices for 3-5 minutes. Rinse eggplant and add to onion along with apple juice and water; cover. In another pot, cook spinach until just wilted and chop when it cools a bit to handle comfortably. Add red bell pepper to eggplant mixture and cook about 5 minutes. Add spinach, lemon juice and salt to taste. Cook to blend flavors (2-3 minutes) until vegetables are tender but not mushy. Serve over cooked rice and sprinkle sunflower seeds or nuts. Add a dollop of yogurt to each serving.

salt, onion, canola oil, ginger, coriander seeds, cumin seeds, cinnamon, turmeric, ground red pepper, ground cardamon, apple juice, water, fresh spinach, red bell pepper, lemon juice, chickpeas, sunflower seeds, brown rice, yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86845 (may not work)