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Loaded Vegetable Curry

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Submitted by lizamtl

Loaded Vegetable Curry recipe

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

hrs

Ingredients

1 453.6
POUND G EGGPLANT
peeled
½ 2.5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML CURRY POWDER
1 5
TEASPOON ML CUMIN
ground
2 2
CLOVES CLOVES GARLIC
peeled and minced
½ 118
CUP ML STOCK
vegetable
2 2
EACH CARROTS
sliced *
2 473
CUPS ML POTATOES
diced
1 1
EACH GREEN BELL PEPPERS
sliced *
2 2
EACH ONIONS *
2 473
1 1
MEDIUM MEDIUM ZUCCHINI
sliced
2 473
CUPS ML TOMATOES
peeled, chopped
¼ 59
CUP ML TOMATO JUICE
¼ 59

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

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 130 8% 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?
 

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