Vegetable Curry
        
    2 onions, diced large
    3-4 russet potatoes, peeled or scrubbed and diced
    2-3 carrots, peeled and diced large
    1 small head cauliflower, cut into small florets
    1/4 medium head cabbage, cored and chopped
    1 red bell pepper, RSP, chopped
    1 cup frozen corn
    1 15 oz. can crushed tomatoes or 1/2 can tomato paste
    1 small can sliced water chestnuts
    1 Italian or 2 Chinese eggplants
    1 package extra firm tofu
    (mushrooms? squash? sweet potato? peas? spinach?)
    1-1/2 quarts vegetable stock (approx.) buy two boxes
    1 recipe curry powder (see currypowder.txt)
    1 12 oz. can coconut cream
    handful of fenugreek leaves (methi)
    
    Prepare 1 recipe of curry powder (about 1 ounce).

    Cut up the eggplant into large pieces. Put into microwave bowl and microwave on high for 3-4 minutes (3 minutes for 1 Chinese eggplant, 4 minutes for more). Then brown in a saute pan in olive oil and set aside. This can be done ahead of time.
    
    Roast, steam, peel and seed the red bell pepper, then chop into large pieces, easy to pick out for those who prefer curry without red bell pepper. This can also be done ahead of time.
    
    Prepare the cauliflower, separating the florets. Put in microwave bowl and cook on high for 4 minutes.
    
    Peel and chop the onions, potatoes, and carrots. Put the potatoes and carrots in the microwave bowl together and cook on high for 4 minutes. 
    
    Open the cans of tomato and water chestnut. Measure out the frozen corn. 
    
    Chop the tofu into medium large pieces. They should be easy to pick out for those who don't care for tofu.
    
    In the large soup pot, saute onions in oil. Add curry powder and let bloom, then stir to combine. Cook a few minutes until the onions are softening. Add potatoes, carrots, cauliflower, cabbage, red bell pepper, frozen corn, crushed tomatoes and water chestnuts. (don't add eggplant or tofu yet) Add vegetable stock to just cover. Bring to a slow simmer. Measure out fenugreek leaves in your hand and rub your hands together over the pot until all of the leaves have been added. Put the lid on the pot and put the pot over a small burner on low.
    
    Add some vegetable stock to jar and add 3 tablespoons corn starch, cover, and shake. Add to pot and bring to simmer, then add coconut cream, eggplant and tofu. Add some salt.
        
    Serve with rice or plain naan with sriracha and condiments.
    
    Erwin family curry condiments:
      roasted unsalted peanuts
      sliced hardboiled eggs
      crushed pineapple
      shredded unsweetened coconut
      currants
      sliced banana
      homemade chutney
      Huy Fong sriracha sauce