SWEET POTATO CURRY, WITH MUSHROOMS AND EGGPLANT
Sweet Potato Curry, With Mushrooms and Eggplant
- Cooking Time: 480
- Servings: 5
- Preparation Time: 15
- 1 medium eggplant, peeled, cut into 1-inch cubes and sweated and drained of excess moisture. ( I didn't sweat it)
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- canola oil
- 2 medium sweet potatoes, cut into 1/2 inch cubes
- 2 medium portobello mushrooms, stems removed, cut into 1/4 slices lengthwise.
- 2 onion, finely chopped
- 4 cloves garlic, finely chopped or pressed
- 1 tsp freshly ground black pepper
- 1 can (19-0z) tomatoes including juice ( diced)
- salt to taste
- 1 long red or green chili, finely chopped ( optional)
- 1/2 cup plain yogurt ( optional) but recommended
In a skillet, toast coriander seeds and cumin seeds until they release their aroma and start to brown. Transfer to spice grinder or mortar to coarsely grind, set aside.
In a non stick skillet, heat oil over medium heat add sweated eggplant and cook until lightly browned. Transfer to slow cooker. Add sweet potatoes and mushrooms and stir to combine.
Add onions to the skillet along with more oil, cook stirring until softened, about 3 minutes. Add garlic, reserved spices, cooking 1 minute more and stirring. Stir in tomatoes with juice and bring to a boil. Pour over eggplant mixture in slow cooker, stir to combine and add salt.
Cover and cook on low for 8 hours or on high for 4 hours, until hot and bubbling. Stir in chili pepper and yogurt, if using and serve right away.
I served on top of some brown rice.