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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.




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