Eggplant, Corn, and Green Bean Curry

(1 vote)

1 tablespoon canola oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 teaspoons spicy indian curry powder
1/2 teaspoon salt
1 pound japanese eggplant, sliced into half-inch rounds (about 4 cups)
1/2 cup vegetable broth
1 cup green beans, cut into 1-inch pieces
1 cup fresh corn (2 ears)
1 cup evaporated skim milk, or nonfat yogurt
1/2 cup shredded fresh basil
3 tablespoons toasted unsweetened coconut (optional)

1. In a large, heavy skillet, warm oil on medium. Add onion and garlic; sauté 3 minutes. Stir in Spicy Indian curry Powder and salt; cook another 5 minutes. Add eggplant and sauté 5 minutes; stir in vegetable broth and cover for 5 minutes.

2. Reduce to low and add green beans and corn. Stir in milk (add yogurt just before serving, if used) and simmer 10 minutes, or until eggplant is tender.

3. Stir in yogurt and basil; garnish with toasted coconut, if desired.


this recipe is awful. It produced the second worst meal we have ever cooked. It needs major modifications to work--eggplant in smaller pieces, different (longer) cooking times, more curry. Following the recipe, we ended up throwing it out--that's how bad it was.
Anonymous, Location not stated.

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