Cauliflower Eggplant Curry

Name: Cauliflower Eggplant Curry
Ingredients: 1 cauliflower; 1 eggplant, 1/2-inch cubes; 1 c. peas (I use frozen); 2 potatoes, pared and cubed; 2 to 4 Tbsp. oil; 1 tsp. mustard seed; 1/2 tsp. curry powder; 1 tsp. salt; 1/4 c. water; 1 tomato, chopped; juice of 1 lemon; 1/2 tsp. turmeric

12 ingredients

8 steps

Ingredients

1 cauliflower
1 eggplant, 1/2-inch cubes
1 c. peas (I use frozen)
2 potatoes, pared and cubed
2 to 4 Tbsp. oil
1 tsp. mustard seed
1/2 tsp. curry powder
1 tsp. salt
1/4 c. water
1 tomato, chopped
juice of 1 lemon
1/2 tsp. turmeric

Directions

1

Remove thick stems from cauliflower; separate flowerets and slice into small pieces.
2

Heat oil in large heavy pot with lid (I use electric skillet).
3

When oil is hot, add mustard seed and brown, covered.
4

Be careful not to burn.
5

Stir in turmeric, curry powder and salt.
6

Add cauliflower and stir to coat with spices and oil.
7

Add water and eggplant.
8

Parboil cubed potatoes separately, then add.