Curried Eggplant and Potato Stew
1 1/2 tablespoons canola oil
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.
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 to 3 teaspoons 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
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.
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.
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