Instructions:

Yield: 4 servings

2 tbsp Vegetable oil
1 1/2 tsp Sugar
1 ea Bay leaf
1/4 tsp Five spice powder
3 tbsp Ginger, minced
1/2 tsp Turmeric
2 tsp Cumin, ground
3/4 tsp Salt
3/4 cup Tomatoes, chopped
1/2 cup Water
1/2 lb Potatoes, cubed
1 1/4 cup Sweet potato, peeled & cubed
2 cup Cauliflower, cut into floret
1 cup Green beans, sliced
2 cup Eggplant, cubed
3 tbsp Red chile paste
1/4 cup Green peas, cooked
1/2 tsp Garam masala

Heat oil & add sugar. Fry for a few seconds. Lower heat & add bay leaf & five spice. Cook for a few seconds. Add ginger, turmeric, cumin & salt. Stir & add the tomatoes & water. Add potatoes, sweet potatoes & cover & simmer for 15 minutes.

Add cauliflower, beans, eggplant & red chile paste. Simmer, covered, for 10 minutes. Reduce heat again & uncover & simmer for a further 10 minutes. Sprinkle hot water over the vegetables if they start to stick but be careful because you want a thick sauce that clings to the vegetables.

Stir in the peas & simmer, covered, until the vegetables are all cooked right through. Remove from heat & blend in the garam masala. Sprinkle with cilantro & serve.