Skip to main content
Epicurious
Cookbooks

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
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.