Indian cuisine is so wonderfully tasty and fragrant, and it’s easy to people on gluten free, vegetarian, vegan, or paleo diets to find something to eat. That is, if you cook it yourself, or if you find a high quality restaurant. Unfortunately, good Indian restaurants can be hard to find (but what a treat when you do find them!).
Plus, let’s face it, when you have little children, it’s not like you can actually sit down and leisurely enjoy a restaurant dinner. I’m not willing to forgo Indian food though, so I decided to teach myself. That’s why my blog is curry-scented lately! In this recipe using potatoes and eggplants, I use fragrant curry leaves. You can leave them out. I read about them in a cookbook, and curious to see an ingredient I hadn’t tried yet, I decided to order some.
In a large pan, melt the ghee, and sauté the onions until golden. Add the garlic, ginger, garam masala, and turmeric, and stir for a minute or so, until fragrant. Add the can of tomatoes, the eggplant, and the potatoes. Stir, and cover to cook for about 30 minutes, or until tender.
Uncover and stir every once in a while. The mixture might stick a bit, but that's ok, it adds flavor! Add a little water if it's sticking too much.
Once the dish is cooked, salt to taste.
In a separate saucepan, melt the ghee, and add the mustard seeds. Cook until they start to pop. Add the garam masala, and the curry leaves. Fry until fragrant. Stir into the big pot.
Joanna Steven is an Amazon best-selling author, an attachment parenting mom to 2 boys, and a lover of food. Her mission is to inspire mothers and make their life easier so they feel nurtured, nourished, and better able to raise children in a peaceful way. She regularly updates her blog with delicious, wholesome recipes, and lifestyle tips for moms seeking to live motherhood to the fullest.
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