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!

--
Sarah P