Mushroom & Eggplant Curry

Ingredients
3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used crimini and shiitake, but you could use portabella or even button mushrooms)
2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely

1 large eggplant, cut into chunks and roasted till tender.
1 tsp. olive oil
1 tbsp. coriander seeds
1 tsp. cumin seeds
2 red chillies
5 cloves
5 pods of green cardamom
1 tbsp. black peppercorns
1 onion, thinly sliced
½ cup coconut milk
1-inch piece of ginger, thinly sliced
6 large garlic cloves, sliced
½ tsp. turmeric
1 14-oz can of diced tomatoes or 2 medium tomatoes, diced

Instructions
Heat oil  in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.
Heat a large heavy pot and stir-fry half the sliced onion, garlic and ginger until they are golden brown. Adding water as necessary if they begin to stick.
Reserve.
Put the spices, onion, garlic, ginger and coconut in blender and coconut milk, and  grind to a smooth paste.
In the same skillet used for toasting the spices and onions, Add the remaining onion and cook until the onion starts turning golden-brown.
Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.
Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.
Cover and let cook until the veggies turn quite tender.
Now add the ground spice-onion mixture. Stir thoroughly.
Cover and let it cook another 10 minutes for the flavors to meld together.

Original recipe by: Holy Cow Vegan