Potato & Eggplant Curry

Name: Potato & Eggplant Curry
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 4 - 5 Japanese Eggplant (about 3 lbs.), cut into chunks (about 3 - 4 cups); 1 Tablespoon olive oil; 1 Tablespoon butter; 1 teaspoon coriander seeds (or more) (or use 1/2 teaspoon ground coriander); 1/2 teaspoon ground cardamom; 1 Tablespoon turmeric; 1 yellow onion, roughly chopped; 4 - 6 garlic cloves, peeled & chopped; 1 - 3 fresh hot peppers, chopped; 1 inch chunk of ginger, peeled and chopped; 1 large or 2 medium yellow or red potato, chopped in small chunks; 3 - 5 medium/large fresh garden tomatoes, chopped; 1 can light coconut milk; 1/2 cup yogurt; A handful of fresh cilantro or parsley leaves, chopped (about 3/4 cup); Several fresh mint leaves, chopped

Potato & Eggplant Curry was pinched from <a href="http://www.sumptuousspoonfuls.com/potato-eggplant-curry/" target="_blank">www.sumptuousspoonfuls.com.</a>

INGREDIENTS

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4 - 5 Japanese Eggplant (about 3 lbs.), cut into chunks (about 3 - 4 cups)

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1 Tablespoon olive oil

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1 Tablespoon butter

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1 teaspoon coriander seeds (or more) (or use 1/2 teaspoon ground coriander)

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1/2 teaspoon ground cardamom

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1 Tablespoon turmeric

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1 yellow onion, roughly chopped

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4 - 6 garlic cloves, peeled & chopped

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1 - 3 fresh hot peppers, chopped

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1 inch chunk of ginger, peeled and chopped

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1 large or 2 medium yellow or red potato, chopped in small chunks

•

3 - 5 medium/large fresh garden tomatoes, chopped

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1 can light coconut milk

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1/2 cup yogurt

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A handful of fresh cilantro or parsley leaves, chopped (about 3/4 cup)

•

Several fresh mint leaves, chopped

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