Eggplant & Vegetables Curry

In the Asian world, curry is the most popular dish being served at most parties. India itself has more than 50 recipes for making curry. Other countries, like Vietnam, Laos, and Thailand have their own recipes for curry. The spices in the curry dish are more like Eastern medicine with numerous varieties of spices, such as turmeric; fenugreek, cumin, ginger, and garlic, which are very healthy foods to intake daily. Hot fresh chili or powder also plays a part in making curry. More and more studies have shown that eating chili is very healthy. Including one or more curry dishes meals a week would improve the health of your family. Today, I am introducing an easy curry dish recipe that adapts a method from and Indian curry recipe called "Sindhi curry". This curry dish is vegetarian using sweet potatoes and eggplant. I do not have sweet potatoes in my curry dish today. Also, some other required special herbs to make authentic Indian curry dish I do not have on hand.  However, this curry recipe is much simpler and the result will satisfy for people who like the taste of India curry.

Ingredients:
Curry sauce ingredients:
1/4 cup oil
1 tsp turmeric
1 tsp fenugreek powder
1/2 tsp cumin
3 garlic cloves, minced
1 small knob of fresh ginger, chopped
1/2 to 1 tsp chili powder
1 tsp sugar
1/2 cup tamarind sauce
2 tbs flour
5 cups vegetable broth
Vegetable ingredients:
1 Japanese eggplant
1/2 lbs red potatoes
2 cups green beans
2 carrots

Salt and pepper to taste
Garnish with mint leaves, green onions, and cilantro

Directions:
Scrub potatoes and keep the skin. Cut into quarters. Cut the eggplant into 1 inch cubes. Cut the carrots into 1 inch lengths. Cut the green beans into 2 inch lengths. Set the cut vegetables aside.
In a medium saucepan, heat oil. Add fenugreek and stir for 30 seconds. Then follow with the cumin, chili powder, ginger, and garlic.

Cook for a few minutes and then add the flour.

The flour will absorb the oil and will form a paste. Continue to stir with the heat on low so that the flour will have a nutty flavor with all the spices. Add the broth and tamarind sauce.

Bring to boil.
Start adding the potatoes and carrots and cook for 10 minutes. Then add the eggplant and green beans. Season with sugar, salt, and pepper.

 

. Serve with hot cooked rice.