Curried Eggplant and Potatoes
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3⁄4 cup chicken broth, nonfat and low sodium
- 2 garlic cloves, whole, peeled
- 2 teaspoons fresh gingerroot, minced
- 1⁄4 teaspoon chili powder
- 1 medium onion, chopped
- 1⁄2 teaspoon ground turmeric
- 2 cups potatoes, diced
- 3 cups eggplants, chopped
- 1 teaspoon curry powder
- 1 cup frozen green pea, thawed
- 2 cups cooked rice
directions
- Combine 2 tblsp broth, the garlic, gingerroot, chili powder and onion in a blender or food processor and puree.
- Heat puree in a large saucepan. Add turmeric and stir in potatoes. Cover and simmer 5 minutes.
- Add remaining broth and eggplant, cover and simmer for 8 minutes. Stir in curry powder and peas and continue to simmer until peas and eggplant are cooked through, about 5 minutes.
- Serve over rice.
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RECIPE SUBMITTED BY
nemokitty
Mesquite, Nevada