Madras Vegetable Curry (Vegetarian)

• 2 tablespoons vegetable oil
• 1/2 cup onion (chopped)
• 4 whole cloves
• 4 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon garlic (minced)
• 1/2 teaspoon gingerroot
• 1 tablespoon Madras curry powder
• 1/2 cup tomatoes (seeded & diced)
• 1/2 cup potato (diced)
• 1/2 cup carrot (chopped)
• 1/2 cup cauliflower (chopped)
• 1/2 cup eggplant (diced)
• 1/2 cup coconut milk
• 1/2 cup peas
• 1/4 cup fresh cilantro (chopped)

1. In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
2. Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
3. Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
4. Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
5. Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
6. NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).

vegetable oil, onion, cloves, cardamom pods, cinnamon, bay leaves, garlic, gingerroot, curry powder, tomatoes, potato, carrot, cauliflower, eggplant, coconut milk, peas, fresh cilantro

Taken from www.food.com/recipe/madras-vegetable-curry-vegetarian-335302 (may not work)