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20 minute dinner recipes

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Five-Vegetable Curry

http://www.eatingwell.com/recipes/five_vegetable_curry.html

From EatingWell:  March 1998, March/April 1995

Eggplant, potatoes, sweet potatoes, tomatoes and green beans flavored with rich Indian spices yields a substantial dish. Make it a meal: Top with plain nonfat yogurt and serve with brown basmati rice.

4 servings | Active Time: 45 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Heat oil in a large high-sided skillet or Dutch oven over medium heat until very hot. Add garlic and ginger and cook until golden, about 1 minute. Add jalapeño, cumin and turmeric and stir to distribute evenly.
  2. Add sugar, salt and water. Increase heat to high and bring to a boil. Add eggplant, potatoes, sweet potatoes and tomatoes. Reduce heat and simmer, covered, stirring occasionally, 15 to 20 minutes. Add green beans and simmer, covered, until the vegetables are tender, 15 to 18 minutes more.
  3. Mash a few of the potatoes and sweet potatoes with the back of a spoon and mix into the sauce. Stir in almonds and garam masala (or curry powder). Remove from the heat. Let stand 10 minutes before serving to allow flavors to develop.

Nutrition

Per serving : 230 Calories; 5 g Fat; 0 g Sat; 3 g Mono; 0 mg Cholesterol; 43 g Carbohydrates; 5 g Protein; 9 g Fiber; 638 mg Sodium; 1014 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 fat

Tips & Notes