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2 large Onions, Chopped
6 Garlic Cloves, Minced
4 large Potatoes, Peeled & Chopped
1 large Eggplant, Peeled & Chopped
8 ounce Mushrooms, Halved
1 pound Tomatoes, Undrained
2 teaspoon Tumeric
2 teaspoon Curry, Powdered
¼ teaspoon Red Chili
2 teaspoon Cumin, Ground
1 tablespoon Sugar
¾ teaspoon Ginger, Ground
1 teaspoon Salt
1 cup Water
In large skillet or electric frying pan, heat oil and saute onions and garlic until onions are golden. Add potatoes, eggplant, and mushrooms and cook over medium high heat ten minutes. Add tomatoes and all spices to mixture along with water. Cover and simmer, stirring occasionally, until veggies are cooked, 30 to 40 minutes. You may need to add more water or oil as it evaporates. Serve with warmed whole wheat tortillas.
6 Garlic Cloves, Minced
4 large Potatoes, Peeled & Chopped
1 large Eggplant, Peeled & Chopped
8 ounce Mushrooms, Halved
1 pound Tomatoes, Undrained
2 teaspoon Tumeric
2 teaspoon Curry, Powdered
¼ teaspoon Red Chili
2 teaspoon Cumin, Ground
1 tablespoon Sugar
¾ teaspoon Ginger, Ground
1 teaspoon Salt
1 cup Water
In large skillet or electric frying pan, heat oil and saute onions and garlic until onions are golden. Add potatoes, eggplant, and mushrooms and cook over medium high heat ten minutes. Add tomatoes and all spices to mixture along with water. Cover and simmer, stirring occasionally, until veggies are cooked, 30 to 40 minutes. You may need to add more water or oil as it evaporates. Serve with warmed whole wheat tortillas.
