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     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: <https://thekoreanvegan.com/
 eggplant-sweet-potato-chickpea-curry/>

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