Jane Brody's Vegetable Curry

(1)
  • Number of Servings: 8
Ingredients
Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove) Olive Oil, 1.66 tbsp (remove) Curry powder, 2 tbsp (remove) *Cumin seed, 1 tsp (remove) Garlic, 2 tsp (remove) Carrots, raw, 2 medium (remove) Baked Potato (baked potatoes), 2 potato (2-1/3" x 4-3/4") (remove) Green Peppers (bell peppers), 2 cup, strips (remove) Onions, raw, 2 large (remove) Cauliflower, raw, .5 head, large (6-7" dia) (remove) Zucchini, 1 cup, sliced (remove) Red Ripe Tomatoes, 2 cup, chopped or sliced (remove) Chickpeas (garbanzo beans), 1.5 cup (remove) Raisins, .25 cup, packed (remove)
Directions


Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KAREN42BOYS.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 208.4
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 173.1 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 8.4 g
  • Protein: 6.5 g

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