Vegetable Curry

Name: Vegetable Curry
Ingredients: 1 pound eggplant peeled; 1/2 teaspoon salt; 2 tablespoons curry powder; 1 teaspoon cumin ground; 2 cloves garlic peeled and minced; 1/2 cup stock; 2 each carrots sliced; 2 cups potatoes diced; 1 each black pepper sliced; 2 each onions; 2 cups cauliflower florets; 1 medium zucchini sliced; 2 cups tomatoes peeled, chopped; 1/4 cup tomato juice; 1 can chickpeas (garbanzo beans); 1/4 cup raisins, seedless

16 ingredients

11 steps

Ingredients

1 pound eggplant peeled
1/2 teaspoon salt
2 tablespoons curry powder
1 teaspoon cumin ground
2 cloves garlic peeled and minced
1/2 cup stock
2 each carrots sliced
2 cups potatoes diced
1 each black pepper sliced
2 each onions
2 cups cauliflower florets
1 medium zucchini sliced
2 cups tomatoes peeled, chopped
1/4 cup tomato juice
1 can chickpeas (garbanzo beans)
1/4 cup raisins, seedless

Directions

1

Place eggplant in colander, sprinkle with salt, toss and set aside to drain for 30 min.
2

then pat dry.
3

Saute eggplant small amount of vegetable broth for 8 to 10 minutes, stirring often.
4

Remove from pan and set aside.
5

Heat curry, cumin, garlic, pepper, salt in small amount of stock, then stir in 1/2 cup stock and cook for 2 minutes.
6

Add carrots, potatoes, green peppers, onions, cauliflower.
7

Cover and simmer 10 to 15 minutes, adding more stock if necessary.
8

Return eggplant to the pan, and add zucchini, tomatoes, tomato liquid, chickpeas, and raisins.
9

Cover and simmer for 10 minutes.
10

Serve over rice with soy yogurt or eat alone.
11

You can use other vegetables also.