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Eggplant, Cauliflower, and Potatoes, Dongbei-style

Vegetables, also Vegetarian Foods

Eggplant, Cauliflower, and Potatoes, Dongbei-style
2 Tablespoons vegetable oil
2 cloves garlic, peeled and minced
2 Tablespoons minced fresh ginger
2 Tablespoons minced fresh coriander
2 Tablespoons ground blanched almonds
1/2 teaspoon ground fennel
1/2 teaspoon ground cayenne pepper
1/4 teaspoon turmeric
1 teaspoon paprika
1 small eggplant (about one pound), cut in one-inch cubes
1 small cauliflower, heavy center core removed, then cut into one-inch cubes
3 medium potatoes, peeled and cut into one-inch cubes
1/2 cup tomato puree
2 teaspoons ground cumin powder
1 teaspoon coarse salt
1. Heat large fry pan, add oil, then stir and fry the garlic and ginger for one minute before adding the coriander and ground almonds and cook stirring for two minutes more.
2. Stir in the ground fennel, cayenne pepper, turmeric and paprika and cook stirring for two minutes.
3. Add two cups of water, the eggplant, cauliflower, and the potatoes, and the tomato puree and bring this to the boil, reduce the heat , and simmer covered for half an hour before adding the ground cumin and the salt.
4. Remove from the heat and let stand half an hour or until ready to serve. Reheat as necessary, on the stove or in a microwave.

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