1 large eggplant, chopped into cubes 2 zucchinis 1 large red capsicum 4 tablespoons coconut milk 1 tablespoon turmeric powder 2 tablespoons garam masala 1 red chilie 1/l2 bunch fresh coriander 1 stalk of lemon grass
Preparation:
In a wok, over a medium heat, saute the onion until golden, then add chopped red chili and saute for 10 seconds. Add coconut milk, turmeric, lemongrass and bay leaves. Stir for 2 minutes. Add the eggplant. stir and place a lid on the wok. Leave for about 10 minutes or until the eggplant softens, then add the zucchini and coriander, garam masala. After 3 - 4 minutes add the capsicum. Simmer for 5 minutes, then remove from heat and serve.
Notes:
Leave out the onion for a more satvic meal.
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Preparation time:
15 min
Difficulty:
Simple
Portions:
4 servings
Amount:
Country/Region:
Costs per portion:
Vegan:
Yes
Lactose free:
No
Gluten free:
No
Last Updated:
Thu 03 Feb 2011 12:38:54 MIST
viewed:
7700 times viewed
All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet
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