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Five-Vegetable Curry

Nutrition per serving    (USDA % daily values)
CAL
329
FAT
30%
CHOL
98%
SOD
46%

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Ingredients for 4 servings

1 1-pound eggplant, unpeeled, cut into 1-inch cubes

1-2 tablespoons chopped blanched almonds, ground to a coarse powder

1 cup water

1 teaspoon ground cumin

1 jalapeƱo pepper, seeded and finely chopped

1 tablespoon grated fresh ginger

3 cloves garlic, finely chopped (1 tablespoon)

8 ounces tomatoes, preferably plum tomatoes, seeded and coarsely chopped

12 ounces sweet potatoes, peeled and cut into 1-inch cubes (2-3 sweet potatoes)

1/4 teaspoon ground turmeric

2 teaspoons sugar

2 teaspoons garam masala, or curry powder (see Note)

4 ounces green beans, cut into 2-inch pieces

1 teaspoon salt

12 ounces potatoes, preferably Yukon Gold, peeled and cut into 1-inch cubes (3-4 potatoes)

1 tablespoon canola oil

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