Vegetable Curry

Ready in 1h

Try this Vegetable Curry recipe, or contribute your own.


1 lb Eggplant; peeled, in 1" cubes
2 md Carrots; sliced thin
1 md Zucchini; sliced
1 Black Pepper; to taste
2 Large onions
1/2 ts Salt
1/4 c Raisins
2 c Tomatoes; peel, chop, seed (save liquid)
1 ts Ground cumin
1/2 c Vegetable stock
1 Bell pepper; sliced
2 c potatoes; Diced
1 Salt to taste
2 lg cloves garlic; minced
2 tb Curry
1 soy yogurt
2 c cauliflower; Bite size florets
1/4 c Tomato juice; or stock
1 16-oz cn Chickpeas; drained

Original recipe makes 1



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 Brodys Good Food Book. From the recipe files of Sue Smith, Posted by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80? File

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Calories Per Serving: 2677 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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