Five-Vegetable Curry

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.

READER'S COMMENT:

"i love this recipe, it sounds so yummy, thanks for sharing^_^ "

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5 Reviews for Five-Vegetable Curry

02/05/2011

alexandra.west

Recommends this recipe

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

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10/16/2010

Anonymous

i love this recipe, it sounds so yummy, thanks for sharing^_^

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09/28/2010

Anonymous

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.

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11/29/2009

Anonymous

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.

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