Global Vegetarian - Curried Eggplant and Potato Stew

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Curried Eggplant and Potato Stew

 

Recipe By : Global Vegetarian, by Jay Solomon, page 121

Serving Size : 4 Preparation Time :0:00

Categories : Global Vegetarian Main Dish

Soups And Stews Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons canola oil

1 medium yellow onion -- diced

1 medium green bell pepper -- seeded and diced

1 tablespoon gingerroot -- minced

2 medium tomatoes -- diced

2 cups eggplant -- diced

2 teaspoons (2-3) curry powder

1 tablespoon dried parsley

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper

1/4 teaspoon ground fenugreek (optional)

2 cups unpeeled white potatoes -- diced

2 cups water

1 15-ounce can chickpeas -- drained

 

In a large saucepan, heat the oil. Add the onion, pepper and gingerroot and

sauté over medium heat for 5 minutes. Add the tomatoes and eggplant and cook for

4 minutes more over medium heat, stirring frequently. Add the seasonings and

cook for 1 minute more.

 

Stir in the potatoes and water and cook for about 30 minutes over medium-low

heat, stirring occasionally, until the potatoes are tender. Stir in the

chickpeas and cook for 5 to 10 minutes more. Serve with basmati rice and plain

low-fat yogurt.

 

 

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NOTES : Called aloo beingan, this savory, easy-to-prepare meal of potatoes,

eggplant, and chickpeas is an Indian delight. I have found that the best curry

dishes are directly correlated to the quality of the curry powder. It pays to

use a premium curry from either India or the West Indies.