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Adapted from Whole Foods Cookbook

Serves 6

  • 1 medium onion, chopped
  • 4 cloves garlic, pressed
  • 1 tsp ground cumin
  • 2 eggplants. diced
  • 1/2 large green pepper, seeded and diced
  • 1/2 large red pepper, seeded and diced
  • 1/2 large yellow pepper, seeded and diced
  • 1 large carrot, grated
  • 2 tsp. turmeric
  • 1/2 tsp. curry powder
  • 1/2 tsp. garam masala
  • 1/2 cup tomato, diced
  • 4 tbsp. tomato paste
  • 2 cups vegetable broth
  • Pinch of cayenne pepper
  • 3/4 cup raisins
  • 1/3 cup cilantro, chopped
  • Sea salt to taste
  1. In a large saucepan, saute' onion, garlic and cumin in a small amount of water over medium-high heat until onion is translucent.  Stir frequently.
  2. Add eggplant, peppers, carrot, tumeric, curry powder and garam masala.  Stir to mix for 1 minute then add tomato, tomato paste and vegetable broth.  Cover and cook over medium for 20 minutes, stirring occasionally until peppers and eggplant are soft.
  3. Add cayenne, raisins and cilantro.  Simmer for another 5 minutes.  Season with sea salt.