6. Tofu, Potato, Eggplant in Coconut Curry

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As always, this one is easy to make also but it does have some cutting and chopping up to do first.

INGREDIENTS	QUANTITY
Potatoes	2 medium size, cubed
Eggplants	1/2 of a big one, cube it also
Carrots	1 big carrot, sliced
Green capsicum	1 small
Red capsicum	1 small
Green peas	1 cup frozen
Tomatoes	1 can of juicy and pulpy tomatoes (Roma is best)
Tofu	firm variety and cubbed (substitute: Paneer!)
Coconut milk	1 can
Green chili	1 small, chopped or slit into 2
Ginger	1 tablespoon chopped
Bay leaves	2 leaves
Cardamom pods	5-6 pods opened
Curry leaves	5 leaves
Fennel seeds	1 teaspoon
Cumin seeds	1 teaspoon
Coriander seeds	1 teaspoon
Turmeric powder	1-2 tablespoons
Hing/asafetida	1/2 teaspoon
Paprika powder	1/2 teaspoon
Cumin powder	1/2 teaspoon
Coriander powder	1/2 teaspoon
Garam Masala	1/2-1 teaspoon
Organic sugar	1 teaspoon
Himalayan salt	1 teaspoon
Oil	Your choice but ghee, rice bran or a vegetable oil works best
Coriander leaves	1 bunch as it is or chopped

Phew! That’s one big list 🙂

COOKING STEPS

Heat oil in a deep saucepan
Throw in the mustard seeds and watch them explode!
Add bay leaf, green chili, and ginger. Stir them well and ensure nothing burns.
Add curry leaves and mix.
Add the cumin, fennel, and coriander seeds. Mix again.
Add turmeric and hing. Mix.
Add all the vegetables and give a massive mix of everything! Everything is to be coated with the spice mixture.
Cook on low heat for 2-3 minutes.
Add a little bit of water (maybe 1/3 cup), cover, raise the flame to medium, and let it cook away.
When the potato is cooked, everything is cooked! Add the coconut milk, tomatoes, salt, and sugar. Mix again. You can also add the coconut milk and tomato in step 9 if you like.
Cook for a further 5 mins or so.
Add cumin powder, coriander powder, and garam masala. Mix well.
Throw in the coriander leaves.
Serve hot with rice, roti, or Lebanese bread. Even plain white breakfast bread goes superbly with the curry.
Take your Instagram shots by the way.