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