Vegetable Curry

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1/2 pound eggplant, diced (2 cups)
1 pound zucchini, sliced (2 cups)
1/2 medium red pepper, sliced (1 cup)
2 teaspoons margarine or butter, divided
1 medium red onion sliced (2 cups)
2 medium cloves garlic crushed
1 1-inch piece of fresh ginger, chopped (1 tablespoon)
2 tablespoons flour
2 teaspoons ground cumin
1 1/2 tablespoons curry powder
1 cup apple juice
1/4 cup raisins
salt and freshly ground black pepper to taste

Wash eggplant and cut into 1/2-inch cubes. Wash zucchini and red pepper and slice. Heat 1 teaspoon margarine in a nonstick skillet. Add onions and eggplant and sauté 5 minutes. Add zucchini, red pepper and garlic; continue to sauté 5 minutes. Add a second teaspoon margarine. Add ginger, flour, cumin and curry. Toss well. Add apple juice. Cook until thick, about 1 minute. Add raisins, salt and pepper to taste.

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