Sweet Potato and Eggplant Curry

This recipe was my very first attempt at making curry. I bought garam masala from the bulk spice section at Whole Foods.

1 T and 1 t oil
2 medium onions, chopped
2 large sweet potatoes, cut in ½ inch pieces
3 minced garlic cloves
1 T curry powder
2 t garam masala
1 medium eggplant, cut into 1” pieces
1 ½ c. green beans, trimmed and cut into 1 inch pieces
1 (14.5 oz) can diced tomatoes
1 can chickpeas, rinsed
1 ¼ c. water
½ c. yogurt

Heat 1 T oil in big pot. Add onions and potatoes, cover, and lower heat to medium. Cook for 15 minutes, stirring occasionally. Clear center of pan and add t oil and garlic; cook for 30 seconds, stirring constantly. Add spices, cook 1 minute. Add eggplant, and stir until eggplant pieces are coated, about 2 minutes. Add tomatoes, water, and chickpeas. Bring mixture to a boil, scraping from bottom. Lower heat to medium and simmer 10 minutes. Add green beans, and simmer 5 minutes. Check to ensure that potatoes are done.

Add spoonful of yogurt on top when served.

-Adapted from Cook’s Illustrated

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