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VEGAN RECIPE TIME

Todays Installment

EGGPLANT CURRY

Ingredients (in the order they go into the pot)

Two or three tbls of olive oil
Two mediums sized onions.
Two large cloves of garlic.
Half a tsp of turmeric
Two tsp each of dry coriander and cumin
One can of diced tomatoes
Three to Four red bliss potatoes cubed

One large or Two medium sized eggplant cut into chunks
One cup sliced mushrooms
One cup baby spinach

Half a tsp of crushed red chili
Salt to taste, but quite a lot.

Method:

If you have a a big enough skillet use it if not any decent sized pot with a lid will work.

ok dice onions, mince garlic and grate ginger throw them into the pot with the olive oil over medium heat. Saut this till the onions get a little color around the edges and add turmeric, coriander and cumin add can of diced tomatoes with juice and toss in Potatoes chopped into about one inch cubes. Lower heat cover and let simmer about ten Minutes or until the potatoes have softened. Add eggplant, mushrooms and spinach simmer an additional ten to fifteen.

serve over basmati rice with some fresh cilantro as a garnish.