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Eggplant, Mushroom, and Sweet Potato Indian-Spiced Stoup

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Rice
Chicken

Swap

4 cups vegetable stock for the chicken stock
Coconut milk for the heavy cream

Add

Extra vegetable oil
1 medium-firm eggplant, cut into large dice
3 portobello mushroom caps, diced
Warm pita bread, to pass at the table

Preparation

  1. Prepare just as you would the master recipe, #226, skipping the rice and adding a little extra oil to the skillet after you scoot over the sweet potatoes. Sauté the eggplant and mushrooms as you would the chicken. Follow the rest of the recipe, swapping the vegetable stock for the chicken stock and the coconut milk for cream. Serve with warm pita for dipping.

Rachael Ray 365: No Repeats
TagsStewSoup/StewSoupEggplantVegetableMushroomSweet PotatoPotatoRoot VegetableStarterDinnerCookbooks
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