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Curried Vegetable Stew

4 servings

  • 1 zucchini, Large (cut into 1/2-in disks)
  • 2 Japanese eggplants, (Cut in 1/2-in disks)
  • 1 red bell pepper, (Cut into 2-inch cubes)
  • 1 pound cauliflower, (Cut into florets)
  • 1 pound broccoli, (Cut into florets)
  • 2 carrots, (Cut into 1/2-inch disks)
  • 1 teaspoon coriander seeds, (Cracked open)
  • 2 onions, Diced
  • 2 cloves garlic, Minced
  • 1 1/2 Tablespoons fresh ginger root, Minced
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 2 cups Vegetable Broth, plus 3 TBS
  • 1 Tablespoon margarine or butter
  • 1 Tablespoon vegetable oil

1. Heat 3 TBS broth in large pot. Add onion, garlic & ginger, and cook together over medium heat for about 10 min. When onions are translucent, add coriander, cayenne, cumin, turmeric and salt. Stir to mix well and cook for 5 minutes. Add vegetable broth, mixing well.

2. Add eggplant & carrots. Cover & cook for 15 min. Add broccoli,cauliflower, and red bell pepper. Stir to mix well. Cover and cook for 10 minutes. Add zucchini and cook 10 minutes til done.

3. Garnish with sprigs of cilantro. Serve with Coconut Rice or Cinnamon Brown Rice.

 
Nutrition Facts
Amount Per Serving: Calories 204 - Calories from Fat 45
Percent Total Calories From: Fat 22%, Protein 17%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1583mg, Total Carbohydrate 31g, Dietary Fiber 4g, Protein 9g, Vitamin A 13328 units, Vitamin C 238 units, Calcium 0 units, Iron 4 units

Bon appetit!

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