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Peas, Potato, and Eggplant Curry

What you need: 

2 cloves garlic
1/4 pound ginger
1 dried hot chili or 1/4 teaspoon chili powder
1 onion
olive oil, as needed
1/2 teaspoon turmeric powder
2 large potatoes, diced
1 medium eggplant, thinly sliced 2-3" long
1 cup frozen peas

What you do: 

1. With 2 tablespoons water, blend the garlic, ginger, dried chili or chili powder, and onion. Make it into a thick mixture. Put a cooking pot over a low heat, add oil. Add turmeric powder and blended spices.
2. When the spices become relatively thick, add potatoes. Mix thoroughly and put the lid on the pot. Let it cook 3 minutes.
3. Now, add sliced eggplant. Mix thoroughly. Add 1/2 cup water and lid. Cook for 8 minutes. You may want to check the veggies to make sure the bottom does not burn.
4. Add peas and salt. Mix all veggies and put lid back. Cook for 4 to 9 minutes. When the eggplant feels soft, turn off the heat, mix again. Serve hot or warm.
Brown bastmati rice is good with this.'

Preparation Time: 
Cooking Time: 


This was good, I used a lot of ginger (like one big piece) and at the end I added 2Tbsp tamari, 1tsp mustard and 1/2tsp curry paste. I also cooked the potatoes and eggplant a bit ahead of time.


this was nice. i love the smell of tumeric in heating oil..
ginger was too much though i only used the size of a garlic clove. guess i never liked ginger anyways..
strawberries taste great with this! i mean it.

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