Vegetable curry 2

12 servings

Ingredients

Quantity Ingredient
1 pounds Eggplant, peeled and cut in
Cubes
¾ cup Chicken stock
1 teaspoon Low sodium soy sauce or
Tamari
2 tablespoons Mild curry powder
1 teaspoon Cumin
Sliced
1 large Onion, chopped
2 cups Cauliflower florets
1 medium Zucchini, sliced
2 cups Peeled tomatoes
¼ cup Tomato juice
1 can (16oz) chick peas, rinsed
2 cloves Garlic, crushed
2 mediums Carrots, thinly sliced
2 cups Diced potatoes
And drained
¼ cup Raisins
Lowfat yogurt for garnish
1 Green pepper, thinly

Directions

Rinse eggplant in strainer, let drain 30 minutes, then wipe dry.

Soften eggplant in 2 tablespoons stock about 5 minutes, stirring often. Remove from pan. Add 1 tablespoon stock to pan, soy sauce, curry, cumin and garlic. Mix then add remaining stock and cook 2 minutes. Add carrots, potatoes, pepper onion and cauliflower. Cook until crisp-tender about 5-7 minutes. Add eggplant, zucchini, tomatoes, tomato juice, chick peas and raisins. Cook, covered, 10 minutes. Serve topped with a dollop of yogurt.

Per serving: Calories: 94 Protein: 4g Carbohydrates: 19g Fat: 1g Sodium: 122mg Cholesterol: trace Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.

Submitted By JIM WELLER On 04-18-95

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