Spicy Vegan Potato and Eggplant Curry

Instructions

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Cut the eggplant into similar-sized cubes.

3. 3

   Finely chop the onion and green chilies.

4. 4

   Heat the sunflower oil in a large pan over medium heat.

5. 5

   Add the cumin seeds and let them sizzle for a few seconds.

6. 6

   Add the chopped onions and sauté until they turn golden brown.

7. 7

   Stir in the green chilies, curry powder, and turmeric, and cook for another minute.

8. 8

   Add the diced potatoes and eggplant to the pan, stirring well to coat them with the spices.

9. 9

   Season with salt to taste and mix thoroughly.

10. 10

    Cover the pan and let the curry simmer on low heat for about 20-25 minutes, stirring occasionally, until the potatoes and eggplant are tender.

11. 11

    Adjust seasoning if necessary and serve hot with rice or bread.