Curried Vegetable Stew with Eggplant Croutons
Brown Rice Quinoa Blend
- 1 Cup Brown Rice
- ¾ Cup Quinoa
- 3 Cups water
- 2 garlic cloves
- 1 tsp salt
Add all ingredients to a medium saucepan or rice cooker. Bring to a boil, cover and reduce heat. Cook 35 minutes
Curried Vegetable Stew
- 4 Red potatoes cubed
- 3 Small Tomatoes diced
- 3 Stalks celery sliced
- ½ yellow pepper diced
- 2 Zucchinis sliced
- 1 Onion diced
- 1 garlic clove minced
- 2 Carrots grated or diced
- 4 tbsp Curry powder
- ½ tsp cumin
- ½ tsp mustard powder*
- ¼ tsp cayenne
- 1 tbsp onion powder
- 1-inch ginger grated or sliced thin
- 1 turmeric peeled and grated or sliced thin
- (Optional replaced fresh ginger and turmeric for 1-2 tsp dried)
- 1 32 oz box organic vegetable broth
- 2 cups water
Salt to taste
Dice potatoes and boil for 10 minutes as you prepare the rest of the vegetables.
Dice, chop and grate vegetables above.
In a deep skillet add 3 tbsp Avocado or other healthy high heat oil.
Add onion, garlic, celery, ginger, zucchini, yellow pepper, to your pan. Saute for about 4 minutes. Be careful not to burn the garlic. Add turmeric, carrots, and tomatoes. Season with ½ seasonings and continue to saute for 5 minutes on medium. Drain potatoes and add to vegetables with vegetable broth and 2 cups water and add remaining seasonings. I always add seasoning as I go. Feel free to season to your taste. Cook on medium heat making sure to stir just enough to keep bottom from burning, about 15-20 minutes.
- 1 Eggplant (peeled and cubed)
- ½ cup Gluten Free flour to dredge Eggplant
- 1 ½ tsp Old bay
- ¾ tsp pink or sea salt
- ⅛ tsp cayenne****optional.
Dice and dry eggplant with a paper towel and dredge in seasoned flour. In oiled pan fry until crispy on each side. Set aside on napkin.
Step#3: Top with Eggplant Croutons