Loaded Vegetable Curry
Loaded Vegetable Curry recipe
Yield
8 servingsPrep
20 minCook
40 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
eggplant
peeled |
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
curry powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 2 | cloves |
garlic
peeled and minced |
|
| ½ | cup |
stock
vegetable |
|
| 2 |
carrots
sliced |
*
|
|
| 2 | cups |
potatoes
diced |
|
| 1 |
green bell peppers
sliced |
*
|
|
| 2 |
onions
|
*
|
|
| 2 | cups |
cauliflower florets
|
|
| 1 | medium |
zucchini
sliced |
|
| 2 | cups |
tomatoes
peeled, chopped |
|
| ¼ | cup |
tomato juice
|
|
| 1 | can |
chickpeas (garbanzo beans)
|
*
|
| ¼ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
eggplant
peeled |
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
curry powder
|
|
| 5 | ml |
cumin
ground |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 118 | ml |
stock
vegetable |
|
| 2 | each |
carrots
sliced |
*
|
| 473 | ml |
potatoes
diced |
|
| 1 | each |
green bell peppers
sliced |
*
|
| 2 | each |
onions
|
*
|
| 473 | ml |
cauliflower florets
|
|
| 1 | medium |
zucchini
sliced |
|
| 473 | ml |
tomatoes
peeled, chopped |
|
| 59 | ml |
tomato juice
|
|
| 1 | can |
chickpeas (garbanzo beans)
|
*
|
| 59 | ml |
raisins, seedless
|
|
Directions
Place eggplant in colander, sprinkle with salt, toss and set aside to drain for 30 min. then pat dry. Sauté eggplant small amount of vegetable broth for 8 to 10 minutes, stirring often. Remove from pan and set aside.
Heat curry, cumin, garlic, pepper, salt in small amount of stock, then stir in ½ cup stock and cook for 2 minutes. Add carrots, potatoes, green peppers, onions, cauliflower. Cover and simmer 10 to 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.
