Indian-Style Curry with Sweet Potatoes, Eggplant, and Green Beans (MBR)

• 2 tablespoons sweet or mild curry powder
• 1 1/2 teaspoons garam masala
• 4 tablespoons vegetable oil
• 2 medium onions, minced (about 2 cups)
• 12 ounces sweet potatoes, scrubbed and cut into 1/2-inch pieces
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 1 tablespoon minced or grated fresh ginger
• 1-1 1/2 serrano chiles, ribs, seeds, and flesh minced
• 1 tablespoon tomato paste
• 1 1/2 cups green beans, trimmed and cut into 1-inch pieces
• 1 medium eggplant, cut into 1/2-inch pieces
• 1 (14.5-ounce) can diced tomatoes, pulsed in a food processor until nearly smooth with 1/4-inch pieces visible
• 1 1/4 cups water
• 1 (15-ounce) can chickpeas, drained and rinsed
• Salt
• 8 ounces frozen peas (about 1 1/2 cups)
• 1/4 cup heavy cream or coconut milk

Mise en place.

Toasting the spices over medium-high heat until they theoretically darken slightly and become frafrant.

Heat three tablespoons of oil over medium-high heat.  Cooks onions until caramelized and the potatoes are golden brown on the edges.

Tomatoes pulsed until they are nearly smooth with 1/4-inch pieces visible.

Clear center of pan and cook 1 tablespoon oil, garlic, ginger, chile and tomato paste until fragrant.

Add spices and cook, stirring constantly for one minute longer.

Add green beans and eggplant and cook until spices coat the vegetables.
Add tomatoes, water, chickpeas, and 1 teaspoon salt.  Increase heat to medium-high, bring mixture to boil, and deglaze bottom.  Cover, reduce heat to medium and simmer, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.

Stir in peas and cream and cook until heated through.
Wound up being a perfectly serviceable curry although even as it topped brown rice, it inevitably left me hungry after 90 minutes.