These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Curried Eggplant and Lentil Stew
From Suncoast Co-op
<p>I made this with eggplant , leeks, tomatoes and peppers from the co-op.</p>Source: Audrey's kitchen (Entered by Audrey Voss)
Serves: 8
Vegan!
Ingredients
4 cups
light veggie broth
2 cups
water
2 cloves
garlic
2 sm
leeks
1 med
eggplant cubed
1 sm
butternut squash cubed
2 med
tomatoes chopped
2-3 tbsp
good curry powder
3 sm
white potatoes cubed
1 1/2 cups
lentils
2 tbsp
olive oil
1 med
red chili pepper
Step by Step Instructions
- Put olive oil in a soup pot and stir in garlic and leeks. Cook about 2 minutes.
- Add curry powder and stir to coat onions about 1 minute until you get that curry aroma.
- Add the remaining ingredients and simmer for about an hour. stirring occasionally. You might have to add some water. It should have a thick, stew-like consistency. Serve with Naan bread.