Healthy Authentic Vegetable Indian Curry

1. 1

   Mince the onions and eggplant.

2. 2

   Heat the olive oil in a frying pan, and stir-fry half of the onions.

3. 3

   When the moisture has evaporated, and the minced onions start to stick to each other, add the remaining onions and salt, then continue stir-frying.

4. 4

   When the moisture is gone, mix in the curry powder and cumin.

5. 5

   Add the eggplant and canned tomatoes.

6. 6

   Mix well while mashing the tomatoes.

7. 7

   When everything is well blended, pour in the soy milk and cover with a lid.

8. 8

   Simmer for about 10 minutes over low heat.

9. 9

   Stir occasionally, and add some more water if it looks like the curry might be getting burned.

10. 10

    Add the honey, mix well, and it's done.

11. 11

    I garnished it with spinach for color.

* Per serving · 4 servings · Values may vary.