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.
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.
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