Healthy Serving:
Eggplant Pecan Curry
Ingredients:
- 2 tbs. olive oil
- 3 medium cloves crushed garlic
- 1 tsp. freshly-grated ginger root
- 1 ½ cups minced onion
- ½ tsp. salt
- 1 tsp. dry mustard
- 1 ½ tsp. turmeric
- ¼ tsp. cayenne pepper
- 1 tsp. ground cumin
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- ½ tsp. allspice
- 2 tbs. flour (unbleached white) water as needed to prevent sticking. (about ½ cup)
- 1 1-lb. eggplant, in 1-inch cubes
- 1 red bell pepper, sliced
- 1 cup chopped, toasted pecans
- 2/3 evaporated skim milk
- 1 medium sized ripe tomato, chopped
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Directions:
- In a very large, heavy skillet, cook garlic, ginger, and onion in olive oil with salt over medium heat. Stir frequently, and cook for 5 minutes.
- Add spices, and gradually sprinkle in the flour. Continue stirring and cooking another 5-8 minutes. Add water, a little at a time, if needed to prevent sticking.
- Add eggplant, stir well, and cover. Lower the heat, and let it cook about 12-15 minutes. Interrupt it every so often for a stir, and to see if perhaps it needs to even a little more water to further prevent sticking.
- When the eggplant is tender, add the remaining ingredients. Cook and stir over low heat another 5-8 minutes.
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