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Vegetable Curry

vegetables, curry

1 eggplant; about 1 pound
2 large potatoes; 1 pound total
1 tablespoon vegetable oil
1 onion; chopped
1/2 cup chopped fresh coriander
1 tablespoon mild curry paste
1/2 teaspoon salt
1 cup vegetable stock
1 can (28 oz) tomatoes
2 cups small cauliflower florets
1 cup frozen peas

Cut eggplant into 1/2-inch cubes. Scrub potatoes; cut into same-size cubes. Set vegetables aside. In shallow Dutch oven, heat oil over medium-high heat; cook onion, half of the coriander, the curry paste and salt, stirring occasionally, for 3 minutes. Add eggplant, potatoes and vegetable stock; cook, stirring often, for about 8 minutes or until vegetables are softened. Add tomatoes; bring to boil, scraping up brown bits from bottom of pan and breaking up tomatoes with back of spoon. Cover and cook, stirring occasionally, for 15 minutes. Add cauliflower; cook, covered, for about 7 minutes or until potatoes and cauliflower are tender. Add peas and remaining coriander; cook for 1 minute or until hot. Serve with Basmati Rice

Contributor: Canadian Living Magazine, April, 2001

Yield: 4 servings

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