Serves: 4
Total Calories: 148

2 tablespoons olive oil
1 1/2 cups chopped onions
1 rounded tablespoon curry powder
1 teaspoon ground cumin
4 medium potatoes (about 1 1/2 pounds) diced
1 medium eggplant (about 1 1/4 pounds) diced
1/3 cup water
1/2 to 1 teaspoon sea salt
pinch cayenne pepper

1. Heat the oil in a large heavy kettle over medium heat. Add the onion and sauté about 2 minutes. Add the potatoes and continue to sauté another 2 to 3 minutes, then add the curry powder, cumin, and eggplant, and cook 2 to 3 minutes more.
2. Add the water and salt to the potato-eggplant mixture and stir well. Cover, reduce the heat to low, and simmer, stirring occasionally, for 25 minutes or until the potatoes are tender. Add the cayenne (if using).
3. Transfer the piping hot curry to a serving bowl and enjoy.

Nutritional Facts:

Serves: 4
Total Calories: 148
Calories from Fat: 60

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Beets with Tops
Brussels Sprouts Simmered in Tomato Sauce
Local Vegetable Choices in Winter
Cabbage in Red Wine
Baked Cauliflower Puree
Cauliflower Croquettes
Broiled Endives
Cleaning and Cutting Leafy Greens
Sun Chokes with Tomatoes and Herbs
Greens with Carmelized Onions
Cajun Style Okra
Cleaning Leeks
Sauteed Leeks
Garlicky Stuffed Mushrooms
Potatoes and Turnips au Gratin
Roasted Garlic Mashed Potatoes
When It Comes To Potatoes...
Potato Cakes
Shiitake and Arame Saute
Creamy Leek Quiche
Spinach Quiche
Silken Spinach
Eggplant Quiche
What Should I Do With...
Corn Stuffed Tomatoes
Curry Roasted Sweet Potatoes
Gingery Broccoli
Pattypan Squash with Red Peppers
Mr. Singh's Potato Eggplant Curry
Fried Green Tomatoes
Maple Baked Acorn Squash
Rutabaga and Sweet Potato Casserole
Stuffed Eggplant