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1. Add the peanut oil to a frying pan and heat over medium-high heat.
2. Add the onion and cook for 2 minutes then add the ginger, garlic and curry powder.
3. Cook for another 2 minutes then add the lemon juice/rind, coconut milk and water and bring the mixture to a boil.
4. Add the eggplant and potatoes and cook for 15 minutes, occasionally stirring.
5. Add the remaining ingredients and simmer until the vegetables are tender.
6. Serve immediately and enjoy.
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