This recipe came to me through the “How to Cook Great” site on YouTube. Click here for an instructive video that produces almost exactly what I will describe in this post. The following recipe will make 4-5 servings of a delicious vegan curry.

For some of the ingredients, you will need to shop at an Indian grocery—especially if you want the dish to taste authentic. These ingredients are marked in the text by IND in square brackets: [IND].

I typically use a largish nonstick pot that has a cover for the final stage of cooking.

On to the recipe:

1. Put several tablespoons of sunflower seed oil in the pot and turn to heat to moderate high.
2. When the oil is hot, add a several tablespoons of black mustard seeds [IND] and cumin seed (also known as jeera) [IND] and watch the seeds pop. Stir for up to a minute.
3. Take two largish russet potatoes, peel them, and cut into pieces slightly smaller than 1 cubic inch. Stir for several minutes.
4. Add a large dollop of garlic ginger paste [IND] and stir in.
5. Add salt to taste,
6. Slice one medium size red onion and stir into the mix. Stir for a couple of minutes.
7. Add the following three spices, approximately one heaping tablespoon of each: (a) haldi turmeric [IND], (b) cumin, and (c) (if desired) a hot chile powder. For the chile powder, you can substitute Hungarian paprika if you can’t handle the heat. Stir.
8. Dice into pieces a medium to large eggplant and add to the mix. Continue stirring.
9. If you like spicy food, mice one jalapeño or two serrano chile peppers.
10. Cut up four or five small tomatoes and add to the pot. Stir.
11. Turn down the heat to medium low, cover the pot, and cook for ten to twenty minutes.
12. Chop a handful of cilantro and add before serving.