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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Eggplant, Sweet Potato, And Chickpea Curry   
    Categories: Curries, Vegetarian   
         Yield: 1 Batch   
      
         2 md Sweet potatoes   
         2    Baby eggplant   
         2    Golden beets   
         1 cn Chickpeas   
         1 ts Garam masala   
         1 ts Cumin   
         1 ts Salt   
         1 ts Cardamom   
         1 ts Curry powder   
       1/2 ts Turmeric   
         1 tb Gochujang   
         2 tb Coconut milk   
       1/2 c  Water   
         4 tb Olive oil   
         1 c  Spinach   
       1/2 c  Onion; chopped   
         2 cl Garlic; minced   
         1 tb Green chili pepper   
      
     Cooking time: 30 minutes   
      
     Roast sweet potatoes and beets in the oven by chopping them into 1"   
     cubes and placing in 400?F oven for ~25 minutes until both sides are   
     slightly brown.   
      
     In the meantime, in a deep pan, over medium high heat, add 2 tb olive   
     oil. When oil is hot, add egg plant in one layer.   
      
     Cook until both sides are a deep brown color. Remove from pan.   
      
     Add onions to the same pan (should still be piping hot!). Saute until   
     onions become slightly brown. Add garlic, chili pepper, and salt.   
     Fold in roasted root vegetables, as well as chickpeas.   
      
     Add spices and gochujang and stir until everything is evenly   
     coated.Add coconut milk and water and bring to a boil. Cover and let   
     simmer. Serve with steaming hot rice and homemade naan bread.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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