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Potato and Eggplant Curry

About this time of September someone in Park City will ask me if the weekly Farmer’s Market is still going.  Yeah–this is peak harvest time and time to enjoy vegetable abundance! The farm stands are full of ripe huge tomatoes, peaches, pears, plums, butternut and spaghetti squash, bell peppers, the list goes on. Eggplants are gorgeous purple shiny globes, and potatoes–choose your variety. Both were inspiration for this recipe for delicious potato eggplant curry.

It looks like John is still getting tomatoes from the Ranui greenhouses and those lovely purple Viking potatoes are again in our CSA box. Pick up an eggplant and make this curry in a hurry.

It looks like a long list of spices, huh? Totally worth the five minutes or less to measure them together in a dish.

The recipe calls for butter–to make this vegan–just substitute olive oil.

Serve with basmati brown rice, steamed in a vegetable broth to which you have added a good pinch of saffron. Dollop plain yogurt or this delicious cucumber garlic yogurt sauce called raita alongside. Offer chutney too, your favorite flavor.

This curry took 8 minutes to cook in the pressure cooker! I stirred in the tomato wedges after releasing the pressure–they keep their shape that way. I barely changed this recipe from the one in my 1972 dinner party bible The Vegetarian Epicure by Anna Thomas.

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potatoes, eggplant, peppers and spices for Potato and Eggplant Curry

 

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