Eggplant and Mushrooms Curry

Eating healthy and easy cooking are now big parts of my everyday preparation of food, which is a joyful part of life. Every bit of preparing food is enjoyable and a spiritual experience in the kitchen as in all other aspects of life. We are living in a fast-moving society, and we forget how to slow down and enjoy the beautiful things around us. Sometimes, a simple meal can make healthy and happy faces while serving it. I hope that people who sometime stop by my blog can feel the love that I intend to share every day in my cooking.

Ingredients:
1/2 eggplant, cut into bite size pieces
2 cups okra, fresh or frozen
5 mushrooms, quartered (about 2 cups)
1 cup chopped white onions
2 tbs oil
Spices:
1 tbs curry powder
1 tsp turmeric
2 garlic cloves, minced
1 tbs lemongrass
1 tsp salt
1 tbs sugar
2 tbs soy sauce
Sauce ingredients:
2 tomatoes, chopped
1 ½ cups kelp stock or water

Garnish with chopped green onions and cilantro

Directions:
In a medium sauté pan, heat oil over medium heat. Stir in chopped white onions and cook for 3 minutes or until softened.

Stir in turmeric, curry powder, garlic, and lemongrass. Cook and stir for 2 minutes.

Add chopped tomatoes and season with sugar, salt and soy sauce.

 Cook for 5 minutes and stir in the rest of the ingredients. Bring to boil.

Turn down the heat to simmer. Cover and continue to cook for 30 minutes or until the eggplant is
 tender. Adjust the seasoning before turning off the heat.

Garnish with chopped green onions and cilantro. Serve with rice.