• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Bombay Rice Curry

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 c Onion; finely chopped
  • 2 ts Oil
  • 1 c Eggplant cubes; peeled
  • 1/2 c Raw nuts (peanuts, cashews,
  • -or pecans)
  • 1 c Fresh tomato cubes; peeled
  • 1 c Apple cubes; peeled
  • 2 lg Garlic cloves; peeled
  • 1/2 ts Ground turmeric
  • 1/2 ts Ground cinnamon
  • 1/2 ts Ground coriander
  • 1 ts Freshly ground pepper (more
  • -to taste, if desired)
  • 1 ts Salt
  • 1 ts Cumin seeds
  • 1 ts Mustard or dill seeds
  • 2 ts Ground red pepper or chili
  • -powder
  • ;water as needed
  • 4 c Brown rice; precooked, still
  • -warm (brown Basmati is
  • -best)
  • 1/2 c Raisins (optional)
  • 1/2 c Coconut; shredded (optional)


377 Calories
6 g Protein
62 g Carbohydrate
13 g Fat
2 1/2 Bread servings
2 1/2 Fat servings
1 Vegetable serving
1 Fruit serving

Saute onions in oil in a skillet. Meanwhile, crush eggplant, nuts, tomato,
apple and garlic on a slab or pound into a paste with mortar and pestle,
adding water if needed to form a soft mass. (Tiny lumps are fine). Blend
spices into the paste, and then stir all into the soft onions. Taste and
adjust spice levelit is easy to add at this point. Quickly whisk in
enough water to make the spiced vegetable sauce like thick soup. Pour over
warm rice. Garnish with raisins or coconut if desired.

Source: Vegetarian Journal, Mar-Apr 94/MM by DEEANNE

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