Vegetable Curry 2 Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Eggplant, peeled and cut in
1/4 cup: Tomato juice,
Cubes,
1 can: , (16oz) chick peas,
3/4 cup: Chicken stock,
-rinsed,
1 tsp: Low sodium soy sauce or,
2 centiliter: Garlic, crushed
Tamari,
2 medium: Carrots, thinly sliced
2 tbsp: Mild curry powder,
2 cup: Diced potatoes,
1 tsp: Cumin,
And drained,
Sliced,
1/4 cup: Raisins,
1 large: Onion, chopped
Lowfat yogurt for,
2 cup: Cauliflower florets,
-garnish,
1 medium: Zucchini, sliced
1: Green pepper, thinly
2 cup: Peeled tomatoes,
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
Source from luhu.jp
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
Source from luhu.jp