Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Loaded Vegetable Curry

StarStarStarStarEmpty star

Your rating

Recipe

Loaded Vegetable Curry recipe

 

Yield

8 servings

Prep

20 min

Cook

40 min

Ready

hrs

Ingredients

Amount Measure Ingredient Features
1 pound eggplant
peeled
Camera
½ teaspoon salt
Camera
2 tablespoons curry powder
Camera
1 teaspoon cumin
ground
Camera
2 cloves garlic
peeled and minced
Camera
½ cup stock
vegetable
Camera
2 carrots
sliced
* Camera
2 cups potatoes
diced
Camera
1 green bell peppers
sliced
* Camera
2 onions
* Camera
2 cups cauliflower florets
Camera
1 medium zucchini
sliced
Camera
2 cups tomatoes
peeled, chopped
Camera
¼ cup tomato juice
Camera
1 can chickpeas (garbanzo beans)
* Camera
¼ cup raisins, seedless
Camera

Ingredients

Amount Measure Ingredient Features
453.6 g eggplant
peeled
Camera
2.5 ml salt
Camera
3E+1 ml curry powder
Camera
5 ml cumin
ground
Camera
2 cloves garlic
peeled and minced
Camera
118 ml stock
vegetable
Camera
2 each carrots
sliced
* Camera
473 ml potatoes
diced
Camera
1 each green bell peppers
sliced
* Camera
2 each onions
* Camera
473 ml cauliflower florets
Camera
1 medium zucchini
sliced
Camera
473 ml tomatoes
peeled, chopped
Camera
59 ml tomato juice
Camera
1 can chickpeas (garbanzo beans)
* Camera
59 ml raisins, seedless
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 1308% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 287mg 12%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 27%
Sugars g
Protein 10g
Vitamin A 61% Vitamin C 51%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe