Peggy’s Tenderloin in Curry with Eggplant & Sweet Potato

Servings: 1

Prep Time: 5 minutes

Cook Time: 4-5 minutes

Price: $6.25 per serving

Difficulty: Easy

Ingredients, all organic:
● 1 Diced Tenderloin
● 1 Cup of Eggplant
● 2 Pre cooked Sweet Potatoes
● 1 Cup of Mixed Vegetables
● 1 Cup of Bell Pepper
● 1 Cup of Zucchini
● 1 Cup of Veggie Broth
● 2 Tablespoons of Garlic
● 2 Tablespoons of Peggy’s Signature Masala
● 1 Tablespoon of Cumin
● 1 Teaspoon of Madame Jeanette

Nutritional Fact: Did you know that eggplant could help improve brain function?

Tools:
● 1 Pan, Spatula, tong, silicone spoon, and kitchen scissors

Directions:
Place the tenderloin, chopped in cubes, in a pan over a high flame with 1 cup of veggie broth. Add 1 cup of zucchini slices, 1 cup of chopped bell peppers, 1 cup of mixed vegetables, 1 cup of eggplant slices, 2 tablespoons of garlic, 2 tablespoons of Peggy’s Signature Masala, 1 tablespoon of cumin, 1 teaspoon of cilantro and 1 teaspoon of Madame Jeanette.
Cook for about 4-5 minutes.
Slice in the 2 pre cooked sweet potatoes to cook just before finishing, and add them in the pan, to soak up all the flavors.
Serve on a plate, when done, make a lovely presentation start with the veggies and end with the tenderloin.

Bon Apetito, From Peggy with LOVE!