2 japanese eggplant
1 red bell pepper
1 lb cauliflower
1 lb broccoli
2 carrots; peeled
1 teaspoon coriander seed
2 tablespoon vegetable oil
1 tablespoon unsalted butter
2 large onions; diced
2 cloves garlic; minced
1 1/2 tablespoon minced fresh ginger
1/2 teaspoon cayenne pepper
2 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon salt
2 cup chicken stock
1 cilantro sprigs; for garnish
Directions: How to Cook Curried Vegetable Stew
Cut zucchini into 2-inch pieces. Slice eggplant into 1/2-inch-thick disks. Cut bell pepper into 2-inch cubes. Cut florets from cauliflower and broccoli and cut stems into 1/2-inch-thick disks. Cut carrots into 1-inch-thick pieces. Crack open coriander seed.
Heat oil and butter together in a large, shallow skillet. Add onion, garlic, and ginger, and cook together over medium heat for about 10 minutes. When onions are translucent, add coriander, cayenne, cumin, turmeric, and salt. Stir to mix well and cook for 5 minutes. Add chicken stock, mixing thoroughly.
Add eggplant and carrots. Cover and cook for 15 minutes. Add broccoli, cauliflower, and red bell pepper. Stir to mix well. Cover and cook for 5 minutes. Add zucchini and cook uncovered for 5 minutes. Garnish with sprigs of cilantro.
Per serving: 133 Calories; 6g Fat (37% calories from fat); 5g Protein; 18g Carbohydrate; 4mg Cholesterol; 706mg Sodium
NOTES : In India traditional curry powder is a personal, specially made blend rather than the ready-mixed spice available in this country. This recipe is a mix of complex flavors that can be adjusted to taste. Four tablespoons of packaged curry powder may be substituted for the variety of spices.
Recipe by: Ron West
Recent comments and reviews for this recipe:
| Katz writes:|
I know I've written notes like this bofree, but I swear it's the truth: I just made almost this identical dish two days ago. Except I made mine with bulgur wheat instead of barley and added sun-dried tomatoes and olives. So, you know I love this dish!
Posted on 03 Sep 2012, 05:09 ET
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