Colorful Vegetable Curry - cooking recipe

Ingredients

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

Preparation

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.