One-Pot Eggplant and Sweet Potato Curry

Name: One-Pot Eggplant and Sweet Potato Curry
Ingredients: 1 (14.5-ounce), can diced tomatoes; 3 tablespoons, vegetable oil; 4 teaspoons, curry powder; 1½ teaspoons, garam masala; 2 , onions, chopped fine; 12 ounces, sweet potatoes, peeled and cut into 1-inch pieces; , Salt and pepper; 3 , garlic cloves, minced; 1 , serrano chile, stemmed, seeded, and minced; 1 tablespoon, grated fresh ginger; 1 tablespoon, tomato paste; 1 pound, eggplant, cut into ½-inch pieces; 8 ounces, green beans, trimmed and cut into 1-inch lengths; 1½ cups, water; 1 (15-ounce) can, chickpeas, rinsed; ½ cup canned, coconut milk; ¼ cup, minced fresh cilantro

Main Courses
Vegetables
Potatoes
Stews

By Joe Gitter

For a vegetarian take on curry, we sought out robust spices and a balanced sauce.

SERVES 4 to 6

TIME 1¼ hours

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