Potato and Eggplant Curry

Potato (2 lg, 3 med or 5 small, in large cubes)
Eggplant (300gs in similar sized cubes)
4 tbsn oil
1 tbsp garam marsala
1 tbsn cumin
1 tbsn ginger
1 tbsn garlic
1 large fat onion
6 tomatoes
Salt

1 can of coconut milk

Use a blender or food processor to mince the onion, garlic and ginger into mush. Fry in oil with salt until it starts to go red brown. Add the garam marsala and cumin and fry until fragrant. Add more oil if need be. Process the tomatoes in the blender until liquid, add to frying pan and simmer until reduced. Add potato and eggplant and any water you might need to almost cover the vegetables. Simmer until sauce is very thick, and vegetables mostly cooked. Add coconut milk and simmer until sauce is at a consistency you like and vegetables are cooked.

Serve with rice!

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Sarah P

Rokk96 Colour of the Week - 320, It's Blitz

It's Blitz, colour 320. It's a deep indigo with a real depth to it.

Today's colour is 320 "It's Blitz." To be honest, I'm not entirely happy with this colour. This is one layer base/topcoat, one of colour, and one of base/topcoat, and yet an entire nail's worth of polish stripped off within 24 hours. It also seems to chip faster than any of the other Rokk96 colours I am using. It does dry amazingly fast though, so I was able to repair the damage very quickly before heading out to my party last night, and I do rather love the intensity of the colour.

Sarah P