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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: Peel eggplant and potatoes and cut into 1-1/2-inch chunks. Mix the garlic and spices together. In a 12-14-inch frying pan on high heat, stir pepper and spices in oil until peppers are just limp, about 2 minutes. Remove from pan and set aside.
To pan, add eggplant, potatoes, and broth. Cover and simmer until vegetables mash easily, about 30 minutes; stir often. Add peppers and coconut milk. Simmer until sauce thickens, about 5 minutes, stirring often. Add salt to taste. Garnish with onions.
| Ingredients:
1 Pound(s) large (about 1-1/4 lbs) eggplant
4 medium (about 1-1/4 lbs) potatoes
2 small red bell pepper,cut in julienne strips
2 garlic, minced
2/3 Tablespoon(s) fresh ginger,minced
1 cumin seed
1 ground coriander
1 Teaspoon(s) ground tumeric
2 Tablespoon(s) vegetable oil
1 Cup(s) chicken broth
1 coconut milk
1 salt
2 Cup(s) green onions,sliced |
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