Ah, the bliss of feeling virtuous as you inhale a third helping!  This delicious dish is remarkably filling (due to the 2 kinds of potatoes, sweet and Yukon Gold) and it doesn’t even need a bed of rice.  I wasn’t sure if it would turn out okay, but it was scrumptious and well worth the time spent on it.  I picked up the garam masala kind of curry specifically for the dish, and I was glad I did.  

Five-Vegetable Curry

4 servings
A substantial dish with a light, spicy curry flavor. The ingredient list may seem long, but the method is very easy. Although you can serve this dish with rice, there are already potatoes and sweet potatoes in the curry, so a bowl of plain yogurt, some chopped tomato and fresh fruit are all that’s really needed for a meal. Garam masala, an Indian spice mixture, is available in gourmet or Indian food stores. 
 

1 Tbsp. canola oil 
3 cloves garlic, minced 
1 Tbsp. grated fresh ginger 
1 jalapeño pepper, seeded and finely chopped 
1 tsp. ground cumin 
1/4 tsp. turmeric 
2 tsp. sugar 
1 tsp. salt 
1 cup water 
1 1-lb. eggplant, unpeeled, cut into 1-inch cubes 
3/4 lb. potatoes (3-4 potatoes), preferably Yukon Gold, peeled and cut 
into 1-inch cubes 
3/4 lb. sweet potatoes (2-3 sweet potatoes), peeled and cut into 1-inch cubes 
1/2 lb. ripe plum tomatoes, seeded and coarsely chopped 
1/4 lb. green beans, cut into 2-inch lengths 
2 Tbsp. chopped blanched almonds, coarsely ground 
2 tsp. curry powder, preferably garam masala 

1. In a large deep skillet or Dutch oven, heat oil over medium heat. Add garlic and ginger and cook until golden, about 1 minute. Add jalapeño, cumin and turmeric and stir to combine. Stir in sugar, salt and water. Increase heat to high and bring to a boil. Add eggplant, potatoes, sweet potatoes and tomatoes. Reduce heat to low and simmer, 
covered, stirring occasionally, for 15 minutes. Add green beans and simmer, covered, until vegetables are tender, about 15 minutes more. 

2. With the back of a spoon, mash a few pieces of the potato and sweet potato and mix into the sauce. Stir in ground almonds and curry powder. Remove from heat. Let stand for 10 minutes before serving.