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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
2 portabella mushrooms, caps diced |
1 medium onion, chopped |
1 small eggplant, diced |
1 poblano pepper, diced |
2 tablespoons cilantro, chopped |
1 teaspoon curry powder |
2 teaspoons ground cumin |
1/2 teaspoon garam masala |
water or vegetable broth |
salt, pepper and cayenne to taste |
2 cups cooked rice, of your choice |
Directions:
1. Saute onion, pepper and eggplant in a bit of water or vegetable broth for 8 minute.
2. Add more water (or broth) as needed to keep moist.
3. Add curry powder, ground cumin, garam masala, salt, pepper and ceyenne.
4. Mix well and saute for 2 more minute.
5. Add portabellos, and cilantro and let cook for 4 more min, stirring occasionally.
6. Serve over rice.
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