Vegetable Curry Reber

Ingredients

1 lb eggplant, peeled, 1 cubes 1/2 tsp salt 2 tbsp curry 1 tsp ground cumin 2 large cloves garlic, minced 1 pepper to taste 1 salt to taste 1/2 cup stock 2 carrots (medium) sliced thin 2 cup diced potatoes 1 green or red pepper, sliced 2 large onions 2 cup bite size cauliflower 1 medium zucchini, sliced 2 cup tomatoes-peel, chop, seed 1 (save liquid) 1/4 cup tomato juice or stock 1 can chickpeas, drained (16 oz) 1/4 cup raisins 1 low fat soy yogurt

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Preparation
 
Place eggplant in colander, sprinkle with salt, toss and set aside to
drain for 30 min. then pat dry. Saute eggplant small amount of
vegetable broth for 8-10 minutes, stirring often. Remove from pan and
set aside. Heat curry, cumin, garlic, pepper, salt in small amount of
stock, then stir in 1/2 cup stock and cook for 2 minutes. Add
carrots, potatoes, green peppers, onions, cauliflower. Cover and
simmer 10-15 minutes, adding more stock if necessary. Return eggplant
to the pan, and add zucchini, tomatoes, tomato liquid, chickpeas, and
raisins. Cover and simmer for 10 minutes. Serve over rice with soy
yogurt or eat alone. You can use other vegetables also.

Adapted by Ruth Reber from Jane Brody s Good Food Book.

From the recipe files of Sue Smith, [email protected]. Posted by
KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8.
1.80á

 

 
Servings: 1

 

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