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  • 6servings
  • 45minutes
  • 203calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, E
MineralsSelenium, Natrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 tablespoon curry powder

  3. 1/2 teaspoon cumin seeds

  4. 1 eggplant, cubed

  5. 3 jalapeno peppers, seeded and minced

  6. 4 Yukon Gold potatoes, cubed

  7. 3 tomatoes, diced

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon chili powder

  10. 1/2 teaspoon ground turmeric

  11. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency. Sprinkle with cilantro before serving.

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