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
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
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.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.