eggplant and sweet potato curry with seeds

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Eggplant and Sweet Potato Curry

 

Recipe By :Jane Donovan (Editor)

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons cumin seed

1 tablespoon mustard seed

3 tablespoons ghee or sunflower oil

1 pound sweet potato -- peeled, 1/2-inch chunks

1 large onion -- sliced fine

2 garlic cloves -- sliced

1 teaspoon chili powder (1 to 2 tsp)

1 teaspoon ground turmeric

1 large eggplant -- (cut same size as potato)

1 tablespoon blue poppy seed

1 cup water or vegetable broth

2 teaspoons salt

1 tablespoon torn fresh cilantro leaves -- for garnish

 

THIS makes a substantial main course, but it could also be served as a side dish

with curries.

 

1. Heat a large skillet over medium heat, then add the cumin and mustard seed

and dry-fry for 30 seconds or so, until aromatic and starting to pop. Transfer

to a plate and leave to cool.

 

2. Heat the ghee or oil in the pan, add the potatoes and cook for 3 to 4 minutes

until starting to soften. Add the onion, garlic, chili powder, and turmeric.

Cook for 1 to 2 minutes, then add the eggplant with the roasted spices and the

poppy seeds.

 

3. Stir in the water and salt, then cover and simmer slowly for 30 to 45

minutes, until the vegetables are tender.

 

4. Season the curry to taste, then serve sprinkled with the cilantro.

 

Source:

" Very Vegetarian Cookbook: Over 150 Delicious, Colorful, and Inspirational

Recipes With the Minimum of Fuss "

Copyright:

" Published by Chartwell: Quintet (September 1998) ISBN 0-7858-0921-X "

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Per Serving (excluding unknown items): 173 Calories; 3g Fat (17.1% calories from

fat); 5g Protein; 33g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 1097mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Non-Fat

Milk; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 52 0 0 0 2614 0 0 1156 1582 0 384