• colander
• 2 medium pots

• 1 pound eggplant (1 medium), zucchini (3 medium), OR winter squash (1½ cups), cubed
• salt
• 1 large onion, chopped
• 2 T vegetable oil
• 1 T fresh ginger, peeled and grated
• 1 T ground cumin
• 2 t ground coriander
• 1 t cinnamon
• ½ t turmeric
• 1/8 t cayenne
• 1/8 t cardamom
• ½ c coconut milk or apple juice
• 1 c water
• 10 oz spinach, washed and stemmed
• 2 bell peppers (preferably red, for the color contrast), seeded and cubed
• 1 T lemon juice
• several T toasted cashews

Heat oil over medium heat, add onion, and sauté until translucent. Add ginger, cumin, coriander, turmeric, cayenne, cardamom, and ½ t salt and cook for another minute, stirring constantly.

Add eggplant, zucchini, or squash; coconut milk; and water. Cover, reduce heat to low, and simmer for 10-15 minutes, until vegetables are nearly cooked. Add bell pepper and cook for another five minutes.

While the vegetables are cooking, combine spinach with a few ounces of water in the other pot and cook until bright green. Drain, reserving liquid. Let spinach cool somewhat, then chop. Add to vegetable pot along with lemon juice and simmer for 2-3 minutes, until peppers are just cooked. If the curry is too dry, add some of the spinach water.

Top with toasted cashews and serve over rice.

Adapted from The Moosewood Collective's Sundays at Moosewood Restaurant: Ethnic and regional recipes from the cooks at the legendary restaurant.

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