Slightly Spicy Vegetable Curry

• 2 cups potatoes, cubed
• 1 cup cauliflower floret
• 1 large onion, slivered
• 1 cup carrot, peeled and sliced
• 1 eggplant, medium diced
• 4 tablespoons oil
• 2 -3 garlic cloves, finely minced
• 1 (2 inch) fresh ginger, piece finely minced
• 2 tablespoons green chilies
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 1 tablespoon ground cumin
• 2 -3 tablespoons curry powder
• 1 1/2 cups vegetable stock
• 3 cups canned tomatoes, chopped
• 1 tablespoon cornstarch
• 2/3 cup coconut milk
• 1/4 teaspoon cayenne pepper
• salt

1. Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
2. Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
3. Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
4. Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
5. Taste and adjust the seasoning if necessary. Serve hot with rice.

potatoes, cauliflower floret, onion, carrot, eggplant, oil, garlic, fresh ginger, green chilies, paprika, ground coriander, ground cumin, curry powder, vegetable stock, tomatoes, cornstarch, coconut milk, cayenne pepper, salt

Taken from www.food.com/recipe/slightly-spicy-vegetable-curry-305712 (may not work)