Recipe - Vegetable Curry

1 pound Eggplant, peeled; 1" cubes
One half teaspoon Salt
2 tablespoon Curry
1 teaspoon Ground cumin
2 Large cloves garlic; minced
1 Pepper to taste
1 Salt to taste
One half cup Stock
2 Carrots (medium) cut or sliced up thin
2 cup Diced potatoes
1 Green or red pepper; cut or sliced up
2 Large onions
2 cup Bite size cauliflower
1 md Zucchini; cut or sliced up
2 cup Tomatoespeel, chop; seed
(save liquid)
One fourth cup Tomato juice or stock
1 cn Chickpeas; drained (16 oz)
One fourth cup Raisins
1 Low fat soy yogurt

Place eggplant in colander, sprinkle with salt, toss and set aside to drain
for 30 min. then pat dry. Saute eggplant small amount of vegetable broth
for 810 minutes, stirring often. Remove from pan and set aside. Heat
curry, cumin, garlic, pepper, salt in small amount of stock, then stir in
One half cup stock and cook for 2 minutes. Add carrots, potatoes, green peppers,
onions, cauliflower. Cover and simmer 1015 minutes, adding more stock if
necessary. Return eggplant to the pan, and add zucchini, tomatoes, tomato
liquid, chickpeas, and raisins. Cover and simmer for 10 minutes. Serve over
rice with soy yogurt or eat alone. You can use other vegetables also.

Adapted by Ruth Reber from Jane Brody's Good Food Book.

From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan
to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip