Vegetable curry

2 fresh eggplants, sliced
2 medium zucchini, sliced
2 medium potatoes, sliced
1 large red bell pepper, sliced
1 large green pepper, sliced.
2 jalapenos, minced, with seeds removed if desired
1 large onion, sliced
4 cloves of garlic, minced
2 inch piece of fresh ginger, minced
3-4 small tomatoes, cut in pieces
3 tbsp. fresh cilantro, chopped
3 Tbsp curry powder, freshly toasted and ground is best, but use whatever you have
3 ears sweet corn, kernels removed from cobs
3 tbsp low fat coconut milk
3/4 to 1 cup vegetable broth, low sodium
salt to taste, but at least 2 tsp.

slice eggplant, zucchini and potatoes and toss with half the oil and curry powder. Arrange on cookie sheets and roast in 400 degree oven for 30 minutes, turning once. Put aside. Heat oil in large pan or wok, saute onions for 1 min, add ginger and garlic, then saute another min, then add peppers, cook another minute and then add tomatoes. Cook until tomatoes soften and then add spices and vegetable broth. Add corn and cook until done. Add roasted vegetables and cook until blended and broth is reduced, then add coconut milk and cilantro and cook until just bubbly, Serve immediately.

Serving Size: makes eight 1/2 cup servings, over rice

Number of Servings: 8

Recipe submitted by SparkPeople user LEAHMOM3.