Vegetable Curry (Reber)

Course : Curry
Serves: 1
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1 pound eggplant -- peeled, 1 inch cubes
1/2 teaspoon salt
2 tablespoons curry
1 teaspoon ground cumin
2 clove garlic -- minced
1 teaspoon pepper to taste
1 teaspoon salt to taste
1/2 cup stock
2 medium carrots -- (medium) sliced thin
2 cups diced potatoes
1 medium green or red pepper -- sliced
2 large onions
2 cups cauliflower bite size florets
1 medium zucchini -- sliced
2 cups tomatoes-peel -- chop, seed (save liquid)
1/4 cup tomato juice or stock
1 can chickpeas -- drained (16 oz)
1/4 cup raisins
1 cup low fat soy yogurt

Preparation / 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 8-10 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.

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