🫙 From the Spice Rack
Vegetable Curry (Reber)
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
maineasy
Ingredients8 items
Ingredients
- 1lbeggplant, peeled; 1" cubes
- 1/2tsp salt
- 2tbsp curry
- 1tsp ground cumin
- 2large cloves garlic; minced
- 1pepper to taste
- 1salt to taste
- 1/2cup stock
Directions
- 1
1 lb Eggplant, peeled
- 2
1" cubes 1/2 ts Salt 2 tb Curry 1 ts Ground cumin 2 Large cloves garlic
- 3
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
- 4
sliced 2 Large onions 2 c Bite size cauliflower 1 md Zucchini
- 5
sliced 2 c Tomatoes-peel, chop
- 6
seed (save liquid) 1/4 c Tomato juice or stock 1 cn Chickpeas
- 7
drained (16 oz) 1/4 c Raisins 1 Low fat soy yogurt Place eggplant in colander, sprinkle with salt, toss and set aside to drain for 30 min
- 8
then pat dry