Vegetable Curry (version IV)
1 eggplant (about 1 pound)
Cut eggplant into 1/2-inch cubes. Scrub potatoes; cut into same-size cubes. Set vegetables aside.
2 large potatoes (1 pound total)
1 tablespoon vegetable oil
1 onion, chopped
1/2 cup chopped fresh coriander
1 tablespoon mild curry paste
1/2 teaspoon salt
1 cup vegetable stock
1 can (28 ounces) tomatoes
2 cups small cauliflower florets
1 cup frozen peas
In shallow Dutch oven, heat oil over medium-high heat; cook onion, half of the coriander, the curry paste and salt, stirring occasionally, for 3 minutes. Add eggplant, potatoes and vegetable stock; cook, stirring often, for about 8 minutes or until vegetables are softened.
Add tomatoes; bring to boil, scraping up brown bits from bottom of pan and breaking up tomatoes with back of spoon. Cover and cook, stirring occasionally, for 15 minutes.
Add cauliflower; cook, covered, for about 7 minutes or until potatoes and cauliflower are tender. Add peas and remaining coriander; cook for 1 minute or until hot.
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