Prep 20 mins
Cook 40 mins
Like all curries, this one is spicy for those that can't handle any spicy food. However, if you love hot spicy food this one may be a little mild, but you can spice it up even hotter by adding additional cayenne pepper to it. This is wonderful serve with Nans and Dahl. Try adding different vegetables or omit any that you don't happen to care for. Another recipe by one of the Micheff Sisters, Brenda Walsh.
- 2 cups potatoes, cubed
- 1 cup cauliflower floret
- 1 large onion, slivered
- 1 cup carrot, peeled and sliced
- 1 eggplant, medium diced
- 4 tablespoons oil
- 2 -3 garlic cloves, finely minced
- 1 (2 inch) fresh ginger, piece finely minced
- 2 tablespoons green chilies
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 2 -3 tablespoons curry powder
- 1 1⁄2 cups vegetable stock
- 3 cups canned tomatoes, chopped
- 1 tablespoon cornstarch
- 2⁄3 cup coconut milk
- 1⁄4 teaspoon cayenne pepper
- Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
- Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
- Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
- Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
- Taste and adjust the seasoning if necessary. Serve hot with rice.
Talk about a lot of food! Doubled the onion and carrots since I don't like tomatoes in my curry. Kept the recipe as is otherwise and found that it was mildly spicy and that was ok with me. Kept this over rice and I have leftovers for breakfast in the morning. Looking forward to it in fact!