Madras Vegetable Curry (vegetarian)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup onion (chopped)
• 4 whole cloves
• 4 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon garlic (minced)
• 1/2 teaspoon gingerroot
• 1 tablespoon madras curry powder
• 1/2 cup tomato (seeded & diced)
• 1/2 cup potato (diced)
• 1/2 cup carrot (chopped)
• 1/2 cup cauliflower (chopped)
• 1/2 cup eggplant (diced)
• 1/2 cup coconut milk
• 1/2 cup peas
• 1/4 cup fresh cilantro (chopped)

Recipe

• 1 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).
• 2 stir in garlic, gingerroot + curry powder & cook till flavors are released (i assume aroma is the test of this point).
• 3 add tomatoes & cook for 3 minutes. reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
• 4 stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
• 5 remove whole spices & bay leaves. stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
• 6 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. :-).