Potato, Chick Pea (and Eggplant) Curry

Modified from The Cancer Project  (of PCRM: Physicians Committee for Responsible Medicine)
(Makes 10 one-cup servings)

"The eggplant is optional.  The original recipe said to cut the eggplant in half, unpeeled, and roast for 30 - 40 minutes in a 400 degree oven until soft but not sagging.  Allow to cool, then cut into bite-size pieces with the skin.   Add only the quantity of eggplant you want.  Since that takes advanced planning, the recipe below says simply to add it at the end of cooking.   

"Optional time saver:  just use curry powder instead of the other Indian spices."  


23 oz. canned tomatoes coarsely chopped.  
1.5 lbs potatoes (about 3 medium), scrubbed, and cut into ½ inch cubes, unpeeled.
1 can 15-ounce can chickpeas, drained & rinsed.  
2 large onions, chopped
Optional:  1 medium - large eggplant, cut up, unpeeled. 
1 tablespoon cumin seeds
1 & ¼  teaspoon turmeric
1 & ¼ teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon salt


You'll need a large saucepan to accommodate this quantity.  
First combine the juice from the tomatoes (reserving the tomatoes themselves), potatoes, and spices and cook on medium heat, covered, stirring occasionally, until potatoes are almost done, adding additional liquid as needed.  

Then add the chick peas & chopped onions and tomatoes;  cook several minutes longer until onions are done.    

 At the very end, add the cut up eggplant, if using, and cook briefly, so that the eggplant is soft but not falling apart.

(The above sequence is used because the onions and tomatoes would completely fall apart if cooked before the potatoes, which take longer).  

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published this page in Less Quick Recipes 2012-01-16 11:09:00 -0500