Keeping it very simple this Meatless Monday and hoping for left overs for tomorrow. I decided not to put the kids through the pain of hot spicy vegetables so I made something mild for them (pasta with broccoli and blended veggie soup).
QUICK VEGETABLES CURRY
2 eggplants and 2 potatoes pealed and cut in 1 inch cubes
1 medium onion diced
1 tbsp Turmeric
1 cup of chicken stock/broth
1 tbsp salt
1 jar of Bombay Kadai sauce (or ready to use Indian sauce of your choice)
1 tbsp canola oil
On a deep pan, heat oil. Sauté onions until brown. Add eggplant, potatoes, salt, Turmeric and chicken broth. Cook until eggplant is soft. Add sauce. Simmer for 15 minutes. Serve over Basmati rice.