Vegetable Curry

Categories: Digest | Apr95 | Main dish | Mcdougall

Serves: 1 Servings

Ingredients:

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

Instructions:
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, SueSmith9@aol.com. Posted by KevinVegan
to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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