Eggplant Potato Curry W/ Basmati And Peas

Marriage has all kinds of purposes: it provides the environment in which children may be born and properly reared. It provides the context in which the sexual instincts can be exercised in a God-intended way. But first and foremost, Genesis teaches us, it provides a very special friendship. In marriage a man and a woman can become the best of friends, knowing each other to such a depth that only God knows them better! This, too, is a gift from the Creator.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy			6	Servings

INGREDIENTS

1		Eggplant, about 2 pounds
		Salt to taste
1	t	Black onion seed + 2 T for
		garnish
4	T	Olive oil
1	t	Black mustard seeds
1/2	t	Cumin seed
1	T	Ginger root, minced
2		Whole new potatoes, unpeeled
		and diced
2		Whole carrot, sliced thin
		1/2 moon
1		Yellow onion, medium dice
2		Cloves garlic, minced
1/2	t	Cayenne
3	t	Salt
4	T	Curry powder
1	T	Garum masala
15	oz	Coconut milk
15	oz	Stewed red ripe tomatoes
1	T	Brown sugar
2		Limes, juice from
2	T	Hot mango pickle -Or-
1	T	Apple cider vinegar
2/3	c	Basil, fresh chiffonade
2		Whole jalapeno, minced
2	c	Cauliflower florets
		blanched
6	c	Water
3	c	Basmati rice, uncooked
1	c	Peas, uncooked
1/3	c	Flat leaf parsley, coarsely
		chopped
		Lime Wedge, for garnish
		Ripe papaya slices, for
		garnish

INSTRUCTIONS

Preheat the oven to 350F.  Cut the eggplant into large cubes and
sprinkle with 1 teaspoon salt.  Set in a colander for 20 minutes.
Toast the onion seeds in the oven until fragrant. in a heavy  saucepan,
heat 2 tablespoons of the olive oil. Add the toasted onion  seed,
mustard seed, cumin seed, and ginger. Cook on low heat until  fragrant.
Add the potatoes and carrots and brown lightly, stirring  frequently.
Add the onion, garlic, cayenne, salt, curry powder, and  garam masala.
Stir and cook on low heat for 5 minutes. Add the  coconut milk, stewed
tomatoes, and brown sugar. Stir, then cover and  simmer for 30 minutes,
stirring occasionally.  In a large skillet, heat the remaining 2
tablespoons olive oil. Add  the eggplant to the hot oil and brown. Add
the lime juice. Remove  from heat, and add the eggplant to the curry
mixture along with the  hot mango pickle, 1/3 cup of the basil leaves,
the jalapenos, and the  cauliflower. Continue cooking for 15  
minutes.  In the meantime , to cook the basmati rice, bring the water
to boil  in a medium pot, and add the rice. Bring to a boil again.,
lower heat  and cover, and simmer for 10 minutes. Add the peas to the
rice and  simmer for an additional 5 minutes.  Check the curry mixture
and, when the potatoes are tender, turn off  the heat. When the rice is
ready, place a portion on each plate and  create a well in the center.
Spoon some curry mixture into the center  of the rice, sprinkle with
chopped parsley, the remaining basil, and  black onion seed, and
garnish with the lime and fresh papaya slices.  Recipe by: Jump Up and
Kiss Me/tpogue@idsonline.com  Posted to Recipe Archive - 19 Jan 97 by
ted by: tpogue@idsonline.com  on Sun, 19    Jan 9.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 315 Calories From Fat: 218 Total Fat: 25.5g Cholesterol: 0mg Sodium: 1558.8mg Potassium: 735.9mg Carbohydrates: 21.5g Fiber: 6.1g Sugar: 8.4g Protein: 6.3g