- 1 medium eggplant, cubed
- 1 onion, diced
- 4 garlic cloves
- 2 ripe medium tomatoes
- 1 tsp garam masala powder
- 1 tsp mild Indian curry powder
- 1 tsp coriander
- 1 tsp tumeric
- 300 ml coconut milk
- to taste Salt and pepper
- 2 medium potatoes, peeled and diced
Put the diced potato in a bowl and cover with a damp paper towel and heat on high for 3 min, or until cooked through.
Stir fry eggplant until cooked through. Set aside.
Stir fry onion, garlic. When aromatic, add the tomatoes and fry until tomatoes are wilted and become like a soup.
Add the potato, eggplant, spices and coconut milk and simmer on low for 5 min.
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