Oh my. Well, the first post that could be about my cooking adventures...and I can't find my camera! Ah. I'll tell you what I made anyway...maybe I'll find my camera when I'm heating up my left overs ;) Here's the recipe (compliments to the ppk) in it's place!

Eggplant and Cauliflower Curry
Submitted by Frannie

prep time: 15 minutes | cooking time: 50 minutes | makes 6 servings

Last night I was at a party where a seasoned cook brought a delicious,
delectable vegan curry! It was so amazing I immediately e-mailed her asking for the recipe... here it is!

Equipment:
large deep skillet or wide cooking pot

Ingredients
4 tablespoons vegetable oil
2 large onions, chopped
8 cloves of garlic, chopped
2 inches of ginger, peeled and grated
4 bay leaves
2 tablespoons mild curry powder
2 tablespoons Patak's Rogan Josh paste if you have it, or juice of 1/2 lemon
1 tablespoon dry mustard powder
1/2 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon salt
teeny-tiny pinch of hot pepper flakes ( maybe 4 or 5 flakes)
1 medium to large unpeeled eggplant, cut into 1" cubes
1 can of whole tomatoes in juice
1/2 large cauliflower in smallish florets
3 carrots cut into 1 1/2" pieces
6 small unpeeled new potatoes cut into quarter wedges
2 large handfuls of fresh cilantro ( coriander) leaves, chopped coarsely

Directions
In a large deep skillet or wide cooking pot heat oil and on medium heat sautee onions, ginger, bay leaves, salt, all spices and Rogan Josh paste stirring frequently until onions start to become translucent. (If using lemon juice instead of paste, add later with tomatoes). Add garlic and
sautee until onions are translucent. If mixture becomes dry add a splash of water to prevent burning.

Add eggplant and sautee for about 10 minutes turning well in spice mixture, until it is tender but not mushy. If mixture looks dry add a splash of water to prevent burning. Add all other vegetables and half the chopped cilantro
and turn well in the spice mixture to coat, sauteeing for a minute or 2.
Add tomatoes with juice; break tomatoes into pieces with your cooking spoon and stir in. If using lemon juice instead of paste, add it here.

Cover, and simmer gently for about 30 minutes. If you feel there is too much liquid, cook without cover to evaporate for a few more minutes. Add remaining cilantro in the last few minutes of simmering. Taste for salt and adjust if required. Remove bay leaves. Serve with basmati rice or chapatis.


It came out very yummy.

I'm going to be spending a whole lot of time in Boston in the next few weeks. This Friday I have the TOOL concert at the Tweeter Center, then on September 23 I may be going to a Boston Knit-out with one of the girls from SBRR. Not to mention that on October 21 there is the Boston Vegetarian Food Festival I'm dragging Justin to. We'll probably end up going to Chinatown or the Boston Museum of Science/New England Aquarium as well.