Eggplant and Spinach Curry

2-3 large cloves garlic

1T. canola oil

1 potato cubed and peeled or use red potato unpeeled

2 carrots peeled and cubed into 1/4″ chunks

1 medium eggplant cut into 3/8″ cubes

1/3 – 1/2 cauliflower in small florets

1 chopped onion

Handful of frozen peas

1 can (15.5 oz.) garbanzo beans)

1 9 oz. bag fresh spinach, washed and chopped (or frozen chopped spinach)

1 tsp. turmeric

1 tsp. coriander (preferably fresh ground)

1T. cumin

1/4 – 1/2 tsp. cayenne

1 tsp. powdered ginger

1. Saute garlic for one minute (do not brown)
2. Add eggplant, potato, carrots
3. Saute for 3 -4 minutes while stirring
4. Add cauliflower, onion, garbanzo beans
5. Saute another 3-4 minutes
6. Add all spices and saute another 3-4 minutes
7. Add a bit of water to prevent sticking, if necessary
8. Add spinach and garbanzo beans/and/or peas
9. Saute 3-4 minutes, adding water to stew consistency
10. Cover and simmer on low heat 10 min. or until vegies are soft
11. Add salt to taste, optional
12. Serve with basmati rice and toasted papads, mango chutney