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Ingredients
| olive oil: 3 Tbl |
| curry powder: 1 Tbl |
| cumin seed (whole): 1/2 tsp |
| eggplants: 1 (cubed) |
| jalapeno peppers: 3 whole peppers (seeded and minced) |
| Yukon gold potatoes: 4 whole potatoes (cubed) |
| red tomatoes: 3 (diced) |
| salt: 1/2 tsp |
| chili powder: 1/2 tsp |
| ground turmeric: 1/2 tsp |
| fresh cilantro (coriander): 1/4 cup (chopped) |
Curried Vegetables
Credit: AllRecipes
User rating:
"Vegetables in a spicy sauce. So tasty you'll never miss the meat!"
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Prep Time
20 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
Directions
- In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.
- Sprinkle with cilantro before serving.