Ingredients
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2 tablespoons vegetable oil
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1/2 cup onion (chopped)
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4 whole cloves
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4 cardamom pods
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1 cinnamon stick
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2 bay leaves
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1 teaspoon garlic (minced)
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1/2 teaspoon gingerroot
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1 tablespoon Madras curry powder
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1/2 cup tomatoes (seeded & diced)
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1/2 cup cauliflower (chopped)
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1/2 cup eggplant (diced)
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1/2 cup coconut milk
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1/2 cup peas
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1/4 cup fresh cilantro (chopped)
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1/2 cup potato (diced)
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1/2 cup carrot (chopped)
Instructions
- In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
- Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
- Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
- Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
- Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
- NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).