Recipe Archives->Vegetarian->Vegetable Curry 11

Vegetable and Nut Curry
Serves 4 to 6.

3 Japanese eggplants or 1 large eggplant
2 small zucchini
2 ripe tomatoes
1/2 lb mushrooms (such as button or cremini)
3 cloves garlic
1/2 cup water
1/4 cup dry red or white wine
1 Tbsp extra virgin olive oil
1 tsp curry powder
1/4 tsp cinnamon
1/4 tsp turmeric
salt and pepper to taste
1 cup nuts (whole almonds or hazelnuts) coarse chopped and toasted

Cut eggplant into chunks or cubes. Slice zucchinis 1/2 inch thick.
Coarse chop tomatoes. Slice mushrooms.  Mince garlic. Combine all
ingredients in sauce pot except salt and pepper and nuts. Cook
mixture on high heat 10 to 15 minutes, stirring constantly.  Season
with salt and pepper. Add the coarse chopped nuts to the mixture
and stir and cook a few minutes until mixture thickens slightly.
Serve curry over cooked brown or wild rice.

Printable version: vegetable-curry11.txt.