Vegetable curry
1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent
Posted by Lumbini Ekanayake

1 egg plant
12 ounces potatoes,
8 ounces cauliflower
8 ounces button mushrooms
1 large onion
8 ounces carrots
6 tbsp vegetable ghee or oil
2 garlic cloves, crushed
2 inch piece fresh ginger root, chopped finely
1-2 fresh green chillies
seeded and chopped
1 tbsp paprika
2 tsp ground corriander
1 tbsp curry powder
1 3/4 cups vegetable stock
14 ounces chopped tomatoes
1 green bell pepper, seeded and sliced
1 tbsp corn starch
2/3 cup coconut milk
2-3 tbsp ground almonds
fresh cilantro sprigs, to garnish

Cut eggplant and potatoes into 1/2 inch cubes. Divide the cauliflower into small florets. Leave the mushrooms whole, or slice thiickly if desired. Slice the onions and carrots.
Heat the ghee or oil in a large saucepan, add the onion, potato, cauliflower and carrots and cook gently for 3 minutes, stirring frequently. Add the garlic, ginger, chillies, paprika, ground corriander, and curry powder and cook for 1 minute, stirring.

Add the stock, tomatoes, eggplant, and mushrooms and season with salt. Cover and simmer gently for about 30 minutes, or until tender, stirring occasionally. Add the green bell pepper, cover and continue cooking for further 5 minues.
Smoothly blend the cornstarch with the coconut milk and stir into the mixture. Add the ground almonds and simmer for 2 minutes, stirring all the time. Season with sat if necessary. Serve hor, garnished with sprigs of fresh cilantro.
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