Eggplant and Bean Curry Stew Recipe

Eggplant and Bean Curry Stew Recipe

4 servings



2 medium red potatoes, peeled, cubed

1 small eggplant, cubed

1/4 cup chopped onion

1 teaspoon each: minced garlic, ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1 tablespoon olive oil

1 can reduced-sodium whole tomatoes, undrained, coarsely chopped

1 can garbanzo beans, rinsed, drained

1/2 cup water

1/8-1/4 teaspoon crushed red pepper

Salt, to taste

1/4 cup finely chopped cilantro


Saute potatoes, eggplant, onion, garlic and herbs in oil in large saucepan until potatoes are lightly browned, 5 to 8 minutes. Add remaining ingredients, except salt and cilantro, heat to boiling. Reduce heat and simmer, covered, until eggplant is tender, 20 to 25 minutes. Season to taste with salt, stir in cilantro.

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