A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Vegetable and Nut Curry
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- #59397
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 Japanese eggplants
2 small zucchini
2 ripe tomatoes
1/2 pound mushrooms (such as button or cremini)
3 cloves garlic
1/2 cup water
1/4 cup dry red or white wine
1 tablespoon extra virgin olive oil
1 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
salt and pepper, to taste
1 cup whole almonds or hazelnuts, coarse chopped and toasted
directions
Cut eggplant into chunks or cubes. Slice zucchini 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 for 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.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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