Vegan Indian Eggplant Curry

Are we done with Indian food yet? Never! Here's the last of what I made for last week's vegan pot luck. It's very yummy. Great with some naan or brown rice and keeps beautifully in the refrigerator as leftovers.

Eggplant Curry

makes at least 4 cups

1 Tbsp coconut oil or vegetable oil (not olive oil)

2 medium onions, peeled and diced

4 garlic cloves, minced

1 1-inch piece of fresh ginger, peeled and grated on a microplane

1 jalapeno pepper, seeded and minced

2 medium tomatoes, seeded and chopped into 3/4" pieces

1/2 cup vegetable broth (or water)

1 large eggplant, peeled and diced into 1" cubes

2 red or yellow or orange (or a mix) bell peppers, seeded and diced into 3/4" pieces

1 tsp sea salt

1 tsp turmeric

1 tsp ground coriander

1 tsp ground fenugreek

1/2 tsp ground cumin

In a large saute pan, heat the oil over medium heat.  Add the onions, garlic, ginger and jalapeno and cook for 10 minutes.  Add the tomatoes and cook for 5 minutes.  Add the broth (or water), eggplant, peppers, salt, turmeric, coriander, fenugreek and cumin and cook over medium heat, stirring occasionally, for 70 minutes.  Serve immediately or reheat before serving.