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home > recipes > vegetables > vegetable and nut curry
from NY, US 3 Japanese eggplants or 1 large eggplant 2 small zucchini 2 ripe tomatoes 1/2 lb mushrooms ( such as button or cremini ) 3 cloves garlic 1/2 cup water 1/4 cup dry red or white wine 1 Tbs extra virgin olive oil 1 tsp curry powder 1/4 tsp cinnamon 1/4 tsp turmeric salt and pepper to taste 1 cup nuts ( whole almonds or hazelnuts ) coarse chopped and toasted A nice vegetarian curry. Cut eggplant into chunks or cubes. Slice zucchinis 1/2 inch thick. Coarse chop tomatoes. Slice mushrooms. Mince garlic. Combine all ingredients in sauce pot except salt and pepper and nuts. Cook mixture on high heat 10 to 15 minutes, stirring constantly. Season with salt and pepper. Add the coarse chopped nuts to the mixture and stir and cook a few minutes until mixture thickens slightly. Serve curry over cooked brown or wild rice. Serves 4 to 6.

Vegetable and Nut Curry


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keyword: vegetable
keyword: curry
ethnicity: indian
recipes for vegetables
recipes by butterflydog
Email Address:
(posted December 2, 2006)

from NY, US

3 Japanese eggplants or 1 large
eggplant
2 small
zucchini
2
ripe tomatoes
1/2 lb mushrooms ( such as button or cremini )
3 cloves
garlic
1/2 cup water
1/4 cup
dry red or white wine
1 Tbs extra virgin
olive oil
1 tsp
curry powder
1/4 tsp
cinnamon
1/4 tsp
turmeric
salt and pepper to taste
1 cup
nuts ( whole almonds or hazelnuts ) coarse chopped and toasted

A nice
vegetarian
curry.

Cut
eggplant into chunks or cubes. Slice zucchinis 1/2 inch thick. Coarse chop tomatoes. Slice mushrooms. Mince garlic. Combine all ingredients in sauce
pot except salt and pepper and nuts. Cook mixture on high heat 10 to 15 minutes, stirring constantly. Season with salt and pepper. Add the coarse chopped nuts to the mixture and stir and cook a few minutes until mixture thickens slightly. Serve curry over cooked brown or wild rice. Serves 4 to 6.



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