Ingredients
- 2 garlic (cloves)
- 2 carrots
- 2 onions
- 2 bite size cauliflower
- 1 stock
- 1 low fat soy yogurt
- 300 gr tomatoes peel
- 300 gr potatoes (diced)
- 190 gr eggplant
- 60 ml tomato juice
- 40 gr raisins
- 18 gr curry
- 2 gr cumin (ground)
- 1 gr salt
- 1 slice green
- 1 slice zucchini
onions, cauliflower. Cover and simmer 10-15 minutes, adding more stock if necessary. Return eggplant to the pan, and add zucchini, tomatoes, tomato liquid, chickpeas, and raisins. Cover and simmer for 10 minutes. Serve over rice with soy yogurt or eat alone. You can use other vegetables also. Adapted by Ruth Reber from Jane Brody's Good Food Book. From the recipe files of Sue Smith, SueSmith9@aol.com.
