Eggplant Curry with Carrots Onions Peppers

Eggplant  Curry with Carrots Onions Peppers

This delicious vegan eggplant curry with carrots onions peppers recipe can be  prepared in a large covered baking dish in a microwave or conventional oven, or  the veggies can be stir-fried in a little water in a wok

Eggplant  Curry with Carrots Onions Peppers

Eggplant Curry with Carrots Onions Peppers

Eggplant  Curry with Carrots Onions Peppers Ingredients:

2 Eggplants, large
4 Onions, medium size
4 Bell Peppers, any color
4-6 Carrots, medium size
1 – 28-oz. can Crushed Tomatoes
1 – 6-oz. can Tomato Paste
2 cups Chick Peas, pre-cooked or canned
1 cup Raisins
2 tbsp. Cumin, ground
2 tbsp. Paprika
2 tbsp. Turmeric, ground
1 tbsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce, to taste
3 cups Basmati Rice, brown, cooked in 6 cups water

Eggplant  Curry with Carrots Onions Peppers Preparation:

This delicious vegan eggplant curry with carrots onions peppers recipe can be  prepared in a large covered baking dish in a microwave or conventional oven, or  the veggies can be stir-fried in a little water in a wok. When served over a bed  of basmati rice, this eggplant curry will serve six to eight adults as a main  meal. Leftovers also are delicious, and they can be stored in the refrigerator  in the covered dish for several days.

Begin by placing the rice pot and water on the stovetop and bring the water to boiling.

While the water is heating, measure the rice into a bowl and set aside.

Wash the eggplant and peppers and peel the onions and carrots.

When the rice water begins to boil, add the basmati rice, cover the pot and lower the heat to simmer. When the water is absorbed into the rice, turn off the heat.

Slice the eggplant, removing the stem and flower ends, and cut the slices into bite sized cubes and place in the covered baking dish or wok. Split the peppers in half lengthwise, removing the stems and seeds. Coarsely dice the peppers and onions and add to the eggplant. Slice the carrots into the other veggies and add the cinnamon, cumin, paprika, turmeric, hot pepper, and mix well.

Stir-fry the eggplant curry in the wok with a little water, or cook the veggies in the covered dish in the microwave or conventional oven, mixing every 10 minutes until the veggies are tender.

When the veggies are tender, add the crushed tomatoes, tomato paste, chick peas, and raisins, and mix well and simmer for another 5-10 minutes to heat everything and blend the flavors.

Serve the eggplant curry with carrots onions peppers over a bed of brown basmati rice and enjoy.

See all our other curry recipes: http://www.all-creatures.org/recipes/curry.html

lambrt-60The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live

See our Recipes Table of Contents on our archival web site for all our vegan recipes.


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