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Curried Vegetables Recipe

Recipe by: COLLEEN CAMPO

"Vegetables in a spicy sauce. So tasty you'll never miss the meat!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In1 h 5 m
  • 1In 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.
  • 2Sprinkle with cilantro before serving.
Ingredients
  • 6 servings
  • 203 cals
  • 3 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin seeds
  • 1 eggplant, cubed
  • 3 jalapeno peppers, seeded and minced
  • 4 Yukon Gold potatoes, cubed
  • 3 tomatoes, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1/4 cup chopped fresh cilantro
Nutrition

Amount per serving ( 5 total)

  • Calories:
    203
    10%
  • Fat:
    8.9
    14%
  • Carbs:
    29.3
    9%
  • Protein:
    4.1
    8%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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