Indian-Style Curry

Ingredients


1 13.5-ounce can coconut milk

1 tablespoon tomato paste

2 tablespoons curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

Few dashes hot sauce

1 medium onion, chopped

2 to 3 cloves garlic, finely chopped or grated

1-inch knob ginger, peeled and grated

1 green bell pepper, seeded and chopped

1/2 large eggplant, peeled and cut into chunks

2 medium sweet potatoes

1 14-ounce can chick peas, drained and rinsed

Salt and freshly ground black pepper

Jasmine rice


Preparation:

Saute the onion, curry, cumin and coriander in olive oil over medium heat until the onions soften.  Add the garlic and cook for 1-2 additional minutes.

Stir in the coconut milk and tomato paste.  Add the pepper, eggplant, sweet potatoes, ginger, chick peas and hot sauce.  Cook on medium low until potatoes are soft.  Serve over jasmine rice.

Alternate Crock Pot Preparation:

In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes and chick peas. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours.   Alternatively, you could cook this on low heat for 8 hours.

*Adapted from a Rachael Ray recipe.