Carb Conscious Vegetarian by Robin Robertson

Author:Robin Robertson
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2005-05-16T04:00:00+00:00

Heat the oil in a large pot over medium heat. Add the onion, cover, and cook until tender, about 3 minutes. Add the eggplant and garlic and cook, stirring, for 2 minutes. Cover and cook until softened, about 5 minutes. Stir in the jalapeño pepper and curry powder, then add the cauliflower, beans, tomatoes, stock, and salt and pepper to taste. Cover and bring to a boil.

Reduce the heat to low and simmer until the vegetables are tender, about 25 minutes. If a thicker sauce is desired when the vegetables are tender, use an immersion blender to break up some of the vegetables (or remove up to 2 cups of the solids and liquid from the pot, puree them in a blender or food processor, and return them to the pot).

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