Food & Drink

Vegetable Curry with Brown Rice

Whip up an easy vegetable curry with a hint of India. To shorten cooking time, I cut the eggplant into small cubes. The other vegetables can be sliced in a food processor. This dish is flavored with curry powder. Bottled curry powder loses its flavor quickly and should be replaced if it is more than 6 months old.

This meal contains 506 calories per serving with 22 percent of calories from fat.

Helpful hint


Wine pairing

Spicy dishes like these are nicely matched by wines with crisp acid and a bit of sweetness – a chenin blanc, a gewurztraminer or spatlese-style German wine.

Shopping list

Here are the ingredients you’ll need for tonight’s dinner.

To buy: 1/2 pound eggplant, 1 pound zucchini, 1/2 medium red bell pepper, 1 medium red onion, 1 bottle ground ginger, 1 bottle ground cumin, 1 bottle curry powder, 1 small container apple juice, 1 small package raisins and 1 package microwaveable brown rice.

Staples: Canola oil, minced garlic, flour, salt and black peppercorns.

McClatchy-Tribune News Service