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Peas, Potato, and Eggplant Curry
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Serves: 15-20 tortillas
Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.
In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.
Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)
Fat: less than 7 grams!* Cholesterol: less than 10 grams!*
*= Depends on chosen fat use
Ingredients
- 2 Large potatoes
- 1 med. size eggplant
- 1 cup frozen peas
- 2 cloves garlic
- 1/4 lb. ginger
- 1 dried hot chili or 1/4 teas. chili powder
- 1 onion
- 1/2 teas. tumeric powder
Directions
Wash and cut potatoes in small pieces. Cut eggplant into thin slices, about 2-3 inches long. Put it in water.
With 2 T's of water, blend the cloves of garlic, ginger, dried chili or chili powder, and onion. Make it into a thick mixture.
Put a cooking pot over a low heat. (add oil). Add tumeric powder and blended spices. When the spices become relatively thick, add potatoes. Mix thoroughly and put thge lid on the pot. Let it cook 3 mins.
Now, add sliced eggplant. Mix thoroughly. Add 1/2 C. water. Put lid on. Cook for 8 mins. You may want to check the veggies to make sure the bottom does not burn.
Add peas and salt. Mix all veggies and put lid back. Cook for 4 to 9 mins. When the eggplants feels soft, turn off the heat, mix again.
Serve hot or warm. Brown Bastmati rice is good with this.