Summer Vegetable Curry
This yummy Curry makes 4 servings. Each serving contains about 276 calories, 9 g protein, 14 g fat, 0 mg cholesterol, 29 g carbohydrates, 8 g fiber, and 31 mg sodium. A 1/2-cup serving of brown rice adds about 109 calories, 2 g protein, less than 1 g fat, 23 g carbohydrates, 2 g fiber, and 1 mg sodium.
Notes: To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.
1 small eggplant (about 3/4 pound)
1 small zucchini
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped (about 1/2 cup)
1 piece fresh ginger, about 1 inch, grated
1 tablespoon curry powder
1/4 pound small fresh mushrooms
1 cup diced tomatoes (peeled and seeded)
1 15-ounce can no-salt-added chickpeas (also called garbanzo beans)
1 14-ounce can light coconut milk
1 cup fresh cilantro, chopped, for garnish
2 cups cooked brown rice
Wash and trim eggplant. Do not peel. Quarter and remove seeds. Cut into 1-inch cubes. Eggplant should yield about 3 cups. Wash and trim zucchini. Cut into 1-inch cubes. You should have about 1 cup. Heat olive oil in a large pot. Add garlic, onion, and eggplant. Saute until eggplant begins to soften, about 5 minutes. Add zucchini, ginger, curry powder, mushrooms, and diced tomato. Cook for 2 minutes. Add chickpeas and coconut milk. Cook on medium heat until all ingredients are heated through. Serve with hot brown rice and garnish with fresh chopped cilantro.