Are we done with Indian food yet? Never! Here's the last of what I made for last week's vegan pot luck. It's very yummy. Great with some naan or brown rice and keeps beautifully in the refrigerator as leftovers.
Eggplant Curry
makes at least 4 cups
1 Tbsp coconut oil or vegetable oil (not olive oil)
2 medium onions, peeled and diced
4 garlic cloves, minced
1 1-inch piece of fresh ginger, peeled and grated on a microplane
1 jalapeno pepper, seeded and minced
2 medium tomatoes, seeded and chopped into 3/4" pieces
1/2 cup vegetable broth (or water)
1 large eggplant, peeled and diced into 1" cubes
2 red or yellow or orange (or a mix) bell peppers, seeded and diced into 3/4" pieces
1 tsp sea salt
1 tsp turmeric
1 tsp ground coriander
1 tsp ground fenugreek
1/2 tsp ground cumin
In a large saute pan, heat the oil over medium heat. Add the onions, garlic, ginger and jalapeno and cook for 10 minutes. Add the tomatoes and cook for 5 minutes. Add the broth (or water), eggplant, peppers, salt, turmeric, coriander, fenugreek and cumin and cook over medium heat, stirring occasionally, for 70 minutes. Serve immediately or reheat before serving.
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