Eggplant and Potato Curry

The word curry actually describes any dish of meat, fish and/or vegetable that is served in or with a sauce which is common to South and Southeast Asia.  The main spices in curry powders are turmeric, coriander and cumin.  According to Dr. Mercola, turmeric is one of the most useful herbs on the planet.  Hundreds of studies have shown that turmeric and its primary compound, curcumin, can be helpful for a wide array of health problems.  It has powerful anti-inflammatory effects and is a very strong antioxidant. Turmeric has been linked with improved brain function, lowered risk of heart disease, prevention (and perhaps even treatment) of cancer, Alzheimer’s disease, depression, and delayed ageing.  

This is a delicious vegetarian and gluten-free dish my mom shared me some time ago.  Feel free to add or substitute other vegetables, such as cauliflower, butternut squash, and spinach.

1 eggplant, cubed
3 – 4 potatoes, peeled and cubed
1 onion, sliced
3 garlic cloves, minced
2 Tbsp curry powder
1/2 teaspoon cumin
2 tomatoes, cubed
1 zucchini, cubed
1 cup frozen peas
1 can garbanzo beans (chickpeas), drained and rinsed
1 cup water
Sea salt/pepper, to taste
Fresh cilantro
Coconut oil

Separately sauté the eggplant and then the potatoes in about a tablespoon of coconut oil until soft, set aside.  In a clean pan heat another tablespoon of coconut oil over medium heat.  Stir in the onion and garlic, cook until translucent.  Season with cumin, curry powder, sea salt and pepper, cook for a couple of minutes.  Add the tomatoes, zucchini, peas, garbanzo beans, eggplant, and potato.  Pour in the water and bring to a boil.  Simmer for about 45 minutes.  Adjust seasoning, sprinkle with cilantro and drizzle with lime juice (optional) before serving.