Title: Curried Vegetable Stew
Categories: Soups & ste, Vegetables, Curries, Indian, Light meals
Yield: 8 Servings

3 Zucchini
2 Japanese eggplant
1 Red bell pepper
1 lb Cauliflower
1 lb Broccoli
2 Carrots; peeled
1 ts Coriander seed
2 tb Vegetable oil
1 tb Unsalted butter
2 lg Onions; diced
2 Cloves garlic; minced
1 1/2 tb Minced fresh ginger
1/2 ts Cayenne pepper
2 ts Ground cumin
1 ts Ground turmeric
1/2 ts Salt
2 c Chicken stock
Cilantro sprigs; for garnish

Cut zucchini into 2-inch pieces. Slice eggplant into 1/2-inch-thick disks.
Cut bell pepper into 2-inch cubes. Cut florets from cauliflower and
broccoli and cut stems into 1/2-inch-thick disks. Cut carrots into
1-inch-thick pieces. Crack open coriander seed.

Heat oil and butter together in a large, shallow skillet. Add onion,
garlic, and ginger, and cook together over medium heat for about 10
minutes. When onions are translucent, add coriander, cayenne, cumin,
turmeric, and salt. Stir to mix well and cook for 5 minutes. Add chicken
stock, mixing thoroughly.

Add eggplant and carrots. Cover and cook for 15 minutes. Add broccoli,
cauliflower, and red bell pepper. Stir to mix well. Cover and cook for 5
minutes. Add zucchini and cook uncovered for 5 minutes. Garnish with sprigs
of cilantro.

Per serving: 133 Calories; 6g Fat (37% calories from fat); 5g Protein; 18g
Carbohydrate; 4mg Cholesterol; 706mg Sodium

NOTES : In India traditional curry powder is a personal, specially made
blend rather than the ready-mixed spice available in this country. This
recipe is a mix of complex flavors that can be adjusted to taste. Four
tablespoons of packaged curry powder may be substituted for the variety of
spices.

Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #491 by Ron West on
Jan 7, 1998