First and foremost Happy New Years to all our followers! We hope 2014 was a great year for you and 2015 will even be a better year!
Starting off the new year trying to eat better, live better and feel better, I wanted to share a recipe that is eaten pretty often in our house. It’s so easy to make, veggie friendly and healthy to eat. Don’t let all the ingredients deter you from making it, you throw almost everything in at once!
recipe: potato eggplant curry
Ingredients
- 3 small organic red potatoes
- 3 small organic eggplants
- 1 teaspoon cilantro
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon dry cilantro
- 1 tablespoon ground peanuts (optional)
- 1 teaspoon salt
- 2 teaspoons fresh ground ginger
- 2 teaspoons fresh ground garlic
- 1 teaspoon ground red pepper
- 1 teaspoon raw sugar
- 1 teaspoon sunflower oil
- 1 teaspoon dark mustard seeds
- 1 handful fresh cilantro
Instructions
- Peel and cut the potatoes into small squares
- Cut the eggplant into small squares
- In a pot pour the 1 teaspoon of sunflower oil
- Once it gets hot, pour in the mustard seeds
- When they start popping add in the potatoes and eggplant
- Add in the turmeric, ground cumin, dry cilantro, ground peanuts, salt, ginger, garlic, ground red pepper, raw sugar
- Let cook for about 1 minute and add some water to make it soupy
- Close the pot with a lid and let cook for about 20 minutes on medium heat
- Keep stirring and if you want more gravy add more water
- Garnish with fresh cilantro
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