Curried Vegetables

Name: Curried Vegetables
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons chili powder; 1 teaspoons cumin seeds; 1 Tbsp curry powder; 1 eggplant, cubed; 59 milliliters chopped fresh cilantro; 1 teaspoons ground turmeric; 3 jalapeno peppers, seeded and minced; 3 Tbsps olive oil; 1 teaspoons salt; 3 tomatoes, diced; 4 Yukon Gold potatoes, cubed

Curried Vegetables requires around 1 hour and 5 minutes from start to finish. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 165 calories, 4g of protein, and 8g of fat each. If you have cilantro, cumin seeds, tomatoes, and It is a good option if you're following a gluten free, fodmap friendly, whole 30, and vegan diet.

Instructions

In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.

Ingredients you will need

Chili Powder