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.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.