Ingredients: |
Ingredients: 1 lb eggplant, peeled and cut into 1 inch cubes (about 4 C)
2 T Curry Powder (mild, hot, or both).
1/2 tsp Salt
1 T plus 2 tsp Oil, divided
1 tsp Ground Cumin
2 lg cloves Garlic, finely minced
freshly Ground Pepper to taste
Salt to taste
1/2 C broth (chicken or vegetable)
2 med Carrots, thinly sliced
2 C diced potatoes (2 med)
1 Green Pepper, thinly sliced
2 lg Onions, thinly sliced
1 med Zucchini, sliced
2 C bite-sized Cauliflower florets (about 1/2 lg head)
2 C peeled, seeded, and chopped Tomatoes (save liquid
16 oz can Chickpeas (garbanzos), drained
Plain low-fat yogurt for garnish (optional)
1/4 C Raisins
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Directions: |
Directions:Place the eggplant in a colander, and sprinkle it with the salt, tossing it to coat all pieces. Set the eggplant aside to drain for 30 minutes, then pat it dry. Heat 1 tbsp. oil in a large nonstick skillet or Dutch oven. Add the eggplant, and cook it, stirring often, for about 5 minutes. Remove the eggplant from the pan, and set it aside. Heat the 2 tsp. oil in the skillet or Dutch oven, and add the curry, cumin, garlic, pepper, and salt. Stir in the broth, and cook the mixture for 2 minutes. Add the carrots, potatoes, green pepper, onions, and cauliflower. Cover the pan, and simmer the curry for 5-7 minutes or until the vegetables are tender-crisp. Return the eggplant to the pan, and add the zucchini, tomatoes, tomato liquid or broth, chickpeas, and raisins. Cover the pan and simmer the curry for 10 minutes. Serve the curry over plain white or brown rice and a dollop of yogurt if desired. |
This recipe for Vegetable Curry is from