Vegetable Curry
| Yield: | 1 Servings |
| Categories: | Main Dishes |
| 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 | |
| 2 | c | Diced potatoes |
| 1 | Green or red pepper; sliced | |
| 2 | Large onions | |
| 2 | c | Bite size cauliflower |
| 1 | md | Zucchini; sliced |
| 2 | c | Tomatoes-peel, chop; seed |
| (save liquid) | ||
| 1/4 | c | Tomato juice or stock |
| 1 | cn | Chickpeas; drained (16 oz) |
| 1/4 | c | Raisins |
| 1 | Low fat soy yogurt |
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