Summer Vegetable Curry
2 Vidalia onions (or other sweet onions), chopped
1 green pepper, chopped
1 cup bouillon+ 1 extra teaspoon of bouillon granules
1 tablespoon curry powder
1 teaspoon tumeric
pinch cayenne or to taste,
or a small fresh hot chile, chopped
1 small, firm eggplant, cut in 1/2" dice
1/2 pound baby red potatoes, quartered
or red potatoes cut into bite-size pieces
6 ripe tomatoes, peeled and chopped or
1 can (28 oz.) plum tomatoes, chopped, and their juice
1/2 pound green beans, tips removed and cut into 1" pieces
2 zucchini, sliced
2 yellow squash, sliced
1 can chick peas, undrained
2 ripe, fragrant peaches, cut into bite-size pieces
Cooked whole grains of your choice
Cook onions and green pepper in bouillon to soften, about 5 minutes. Stir in spices, eggplant, potatoes and tomatoes and simmer 10-15 minutes, or until the potatoes are just tender. Add green beans and simmer 5 minutes; add zucchini, yellow squash and chick peas and cook 5 minutes more. Just before serving, stir in the peaches. Serve over whole grains.
Alternate preparation method: Preheat oven to 450ø. Cover a cookie sheet with aluminum foil. Cut the eggplant in half lengthwise. Slice the onion in 1/2" slices and the green pepper in small chunks. Place the eggplant side down on the cookie sheet and arrange the onion slices in a single layer. Roast the vegetables for 30-45 minutes or until soft and browned, but not charred. Cool; scoop the eggplant flesh out of the skins and chop the onions and peppers. Place the roasted vegetables, bouillon, spices and tomatoes in a large pot and proceed with the recipe above, simmering until potatoes are tender, etc.
6-8 servings