Eggplant, Mushroom, and Sweet Potato Indian-Spiced Stoup

1. 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.

2. 2

   Saute the eggplant and mushrooms as you would the chicken.

3. 3

   Follow the rest of the recipe, swapping the vegetable stock for the chicken stock and the coconut milk for cream.

4. 4

   Serve with warm pita for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.