Creamy Eggplant and Potato Curry- Or The Best Damn Curry I Have Ever Made.

This is so delicious that I licked the fry pan clean. True. You could use whatever vegetables you wanted and it would work perfectly. Honestly, I am really bad at saving money and I was thinking I needed to go to the shop to find something  to cook for dinner. Then I saw it. The eggplant left over from the moussaka I made the other night. I raided my pantry and found all the deliciousness needed to create a striking, fragrant curry. I do love curry. It's one of my favourites.

Time: Half an hour.
Feeds: 4.

Ingredients:

• 2 Tablespoons of Oil.
• 5 Cardamom Pods.
• 1 Star Anise.
• 4 Whole Cloves.
• 3 Cloves of minced Garlic.
• 1 Tablespoon of minced Ginger.
• 1 Teaspoon of mustard seeds.
• 1 Teaspoons of fennel seeds.
• 1 Teaspoons of cumin.
• 1 Teaspoon of turmeric.
• 2 curry leaves, sliced thin.
• 2 Kaffir lime leaves.
• One cup of coconut milk.
• One eggplant, chopped in thick pieces.
• One onion, chopped.
• 2 Tablespoons of tamari or soy sauce.
• Pepper.

Method:

In a frypan, fry the cardamom, star anise, cloves, mustard seeds and fennel seeds in the heated oil. You'll know when to add the onions, garlic and ginger because all the little seeds will be popping away. Mix these through until they become translucent.
Add the cumin and turmeric and stir through.
To this, add the eggplant and potato. Fry for a few minutes until completely coated in the spices.
Add the coconut milk, tamari or soy sauce, pepper, and leaves and bring to the boil. Lower to a simmer and cook for 30 minutes.
Serve with rice. Yum fricken yum!