Whatcha got vegetable curry

A vegetable curry can be made with just about any veggies (or even chickpeas or lentils). This week I had a yam, potato and eggplant and some frozen peas.

1 onion, finely chopped
2 cloves garlic, minced
1 t. cumin seeds
1 - 2 chillies (I use serrano peppers, I am not sure what Indians actually use)
olive oil

1 can diced tomatoes (with jalapeno is good)
1 T. garam masala
1 T. madras curry powder

1 eggplant, chopped
1 yam, peeled and chopped
1 potato, peeled and chopped
1 C. frozen peas

Heat the olive oil in a skillet or wok. Add the cumin seeds and garlic and chillies. Cook until the garlic starts to brown. Add the onions and cook until translucent and soft.

Add the tomatoes and spices and cook for at least 3 minutes. The longer this simmers, the more the flavors develop.

Add the vegetables. Stir to coat with the tomato mixture. Add 1/2 C. water and let cook, stirring occasionally. Consider the cooking times of the vegetables and add them appropriately. I let the potato and yam cook for a few minutes covered before adding the eggplant and then waited a few more minutes before adding the peas. Total cooking time should be about 20 minutes. When stirring, check vegetables for doneness and add water if dry or threatening to burn.

Verdict: B+ I love curry, eggplants are a little weird
Leftovers? Yes, delicious cold or hot.

Notes: