Potato Vegetable Curry

Traditional curries with coconut milk and spices are delicious, but I wanted to deviate from the norm and work in some of the vegetables in my garden.  So, I'm going to share one of my go-to, 'not the standard' curry recpies that's made with a tomato and onion base. 

This potato vegetable curry recipe is adapted from my 660 Curries cookbook and I think you'll find it to be quite tasty.  The dish is hearty and filling so it's a great vegetarian main dish option, especially when scooped up with naan.  

Ingredients
1 large tomato, cored and chopped
1 medium red onion, chopped
1/2 cup of fresh cilantro leaves
4 fresh green Thai or serrano chiles, stems removed
1/4 cup of water
3 small Yukon Gold potatoes
2 tablespoons of canola oil
3 small eggplants (or 1 large)
1 cup of fresh green beans
2 teaspoons of kosher salt

Preparation
1.  Put chopped tomato, chopped onion, cilantro leaves, and chiles in a blender or food processor.

2.  Blend the vegetables until pureed.  Add 1/4 cup of water to loosen the sauce.

3.  Dice the 3 potatoes.  Heat the canola oil in a large saucepan over medium high heat.  Add the potatoes and cook until browned on all sides, about 10 minutes, while turning potatoes. 

4.  Add the sauce to the pan with potatoes and deglaze, scraping up brown bits of potatoes. 

5.  Cut the green beans into 3 segments and cut eggplant, removing stems, into wedges.

6.  Add green beans and eggplant to the saucepan with salt. Bring to a boil and lower heat to medium low and cover.  Cook for 25 to 30 minutes until vegetables are tender.

7.  Remove from heat and serve with naan or over rice.