curry-in-a-hurry

who says you have to simmer a curry for a long time? you can make this easy curry in about 40mins: 10 min prep, 30min cooking time.

creamy eggplant curry

ginger root (chopped or grated), about a 1 inch piece
2 cloves garlic
0.5 yellow cooking onion
3-4 baby eggplants
0.5 yellow bell pepper
0.5 red bell pepper
1 tomato
1T curry powder

cilantro (chopped)
0.3 cup coconut milk
1T oil (safflower, or other cooking oil)
salt and pepper to taste

heat oil in a skillet, add chopped ginger, onion and minced garlic, saute until translucent, about 5 min. sprinkle half of the curry powder, mix until all sauteed onions covered, add coarsely chopped eggplant, bell peppers and tomato, saute for another 5 min, add the remaining curry powder and mix until vegetables evenly coated, add some water to de-glaze the pan and cover the lid for 5-10 min until the vegetables absorb it, add the coconut milk, stir, cover the lid and let cook for another 10-15 min.

add salt and pepper to taste, stir in the chopped cilantro, squeeze some lime/lemon juice into it, serve with a dollop of raita on top.

raita/yogurt salad

0.5 cup plain yogurt
0.5 english cucumber
0.5 t cumin
pinch of salt
1T chopped cilantro

grate the cucumber, mix in with the other ingredients.