Slightly Spicy Vegetable Curry

Ingredients

• 2 cups potatoes, cubed
• 1 cup cauliflower floret
• 1 large onion, slivered
• 1 cup carrot, peeled and sliced
• 1 eggplant, medium diced
• 4 tablespoons oil
• 2-3 garlic cloves, finely minced

• 1 (2 inch)  fresh ginger, piece finely minced
• 2 tablespoons green chilies
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 1 tablespoon ground cumin
• 2-3 tablespoons curry powder
• 1 1/2 cups vegetable stock
• 3 cups canned tomatoes, chopped
• 1 tablespoon cornstarch
• 2/3 cup coconut milk
• 1/4 teaspoon cayenne pepper
• salt

Directions

1. 1

   Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.

2. 2

   Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.

3. 3

   Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.

4. 4

   Mix cornstarch and cold coconut milk together until smooth and stir into mixture.

5. 5

   Taste and adjust the seasoning if necessary. Serve hot with rice.