Home


What's New
Arts & Leisure
Fashion & Style
House & Home
Cooking
Family
Holidays
Home & Garden
Parties & Events
People
Professional Advice
Resources
Times of your Life
About Us
Search the Site




Spicy Curried Stew

Ingredients:

  • 1 TBS Curry Powder
  • ½ tsp. Ground ginger
  • ½ tsp. Ground cardamom
  • ¾ TBS Cumin
  • ½ tsp. Ground clove
  • ½ tsp. Coriander
  • 1 tsp. Cinnamon
  • ¼ tsp. Cayenne pepper
  • 1 TBS. Canola oil
  • 1 large onion diced
  • 2 cloves minced garlic
  • 1 medium sized eggplant, peeled and cubed
  • 1 cup water
  • 2 medium green zucchini, sliced
  • 1 large can chickpeas, rinsed and drained
  • 1 small cauliflower broken into bite size pieces
  • 3 cups coarsely chopped cabbage
  • 1 cup dark raisins.

Instructions:

  • In separate container combine all of the dry spices.
  • In a large stock pot heat the oil and add onions.
  • Sauté until onions become translucent but not mushy.
  • Add the eggplant and garlic and continue to cook.
  • Add the water, cauliflower and stir in dry spices, being careful that they do not burn.
  • Add remaining ingredients and cook for approximately 25 minutes, or until vegetables are soft, but not mushy.




Top of Page

Back to Main Dish Recipes
Copyright © 2004-2006 ClevelandWomen.Com. All Rights Reserved.
Questions or Comments? E-Mail us at:
Support@ClevelandWomen.Com