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.

Bharti Kirchner
Source: EatingWell Magazine, March 1998
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 jalapeno, cumin and turmeric and stir to distribute evenly.

    Advertisement
  • 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.

  • 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.

Tips

Note: Garam masala is a blend of spices used in Indian cooking, usually including cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. Garam masala is available in the spice section of most supermarkets.

Nutrition Facts

230.7 calories; protein 5.2g 10% DV; carbohydrates 43.1g 14% DV; exchange other carbs 3; dietary fiber 8.8g 35% DV; sugars 12.7g; fat 5.3g 8% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 4466IU 89% DV; vitamin c 36.4mg 61% DV; folate 43.6mcg 11% DV; calcium 51.9mg 5% DV; iron 1.6mg 9% DV; magnesium 48.8mg 17% DV; potassium 1011.2mg 28% DV; sodium 637.7mg 26% DV; thiamin 0.2mg 15% DV.

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/26/2014
Needs onions This recipe is missing onions to make it much better and more authentic Indian. Read More
Rating: 5 stars
10/30/2011
Good with Jasmine Rice and Soy Sauce. Read More
Rating: 5 stars
10/30/2011
Made this as written with garam masala and it seemed to be missing something. I added less than a cup of leftover coconut milk. That made it very good. Read More
Advertisement
Rating: 5 stars
10/29/2011
I substituted cauliflower for the eggplant and used madras curry powder instead of the garam marsala. It was very good. Also I think the cooking time for the vegetables is a bit too long as they were just a little mushier than I like. Read More
Rating: 5 stars
10/29/2011
i love this recipe it sounds so yummy thanks for sharing _ Read More
Rating: 5 stars
10/29/2011
yummy & satisfying vegan dinner I made a double recipe for a dinner party. I had one guest who was vegetarian and one with allergies to dairy egg soy and gluten. This recipe worked for eveyone and was super yummy too! I served with brown rice and Indian Mango Dal and offered Cucumber Raita and store-bought mango chutney as condiments. Pros: yummy filling meat eaters like myself won't feel deprived Cons: all that chopping is pretty labor intensive when doubling or tripling the recipe for a big group Read More
Advertisement