Potatoes, green beans and tomatoes accompany eggplant in this satisfying meatless curry. Serve it with brown basmati rice and a cooling dessert of fresh mango.
Special Diets:
Ingredients
Method
In a blender, combine onion, peppers, garlic and broth and blend until smooth. Set aside.
Place a large, deep skillet over medium-high heat and add cinnamon, cumin, turmeric and coriander; stir constantly until fragrant and then add broth mixture.
Simmer for 1 minute and then stir in coconut milk and tomatoes.
Bring to a boil and stir in eggplant, potatoes and salt.
Lower heat, cover the skillet and simmer until potatoes and eggplant are tender, about 30 minutes.
Stir in green beans, cover, and cook until beans are tender, about 10 more minutes.
Remove and discard cinnamon stick. Serve garnished with cilantro.
Nutritional Info
Serving Size
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.