Vegetable Curry (Reber)

Recipe Ingredients

1 lb	454g / 16oz	Eggplant - peeled, 1" cubes
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Curry
1 teaspoon	5ml	Ground cumin
2 teaspoons	10ml	Clov garlic - minced (large)
1		Pepper to taste
1		Salt to taste
1/2 cup	118ml	Stock
2		Carrots - (medium) sliced thin
2 cups	292g / 10oz	Diced potatoes
1		Green or red pepper - sliced
2		Onions (large)
2 cups	292g / 10oz	Bite size cauliflower
1 cup	237ml	Zucchini - sliced (medium)
2 cups	125g / 4.4oz	Tomatoes-peel - chop, seed
		(save liquid)
1/4 cup	59ml	Tomato juice or stock
1		Chickpeas - drained (16 oz)
1/4 cup	40g / 1.4oz	Raisins
1		Low fat soy yogurt

Recipe 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.

Source:
Barbara Kafka

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