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Curried Vegetables recipe
    6 servings

Ingredients:

  • 3 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin seeds
  • 1 eggplant, cubed
  • 3 jalapeno peppers, seeded and minced
  • 4 Yukon Gold potatoes, cubed
  • 3 tomatoes, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1/4 cup chopped fresh cilantro

    Instructions:

  • In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic.
  • Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric.
  • Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.
  • Sprinkle with cilantro before serving.



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