Spicy Eggplant and Veggie Medley Curry

For dinner tonight I made a spicy eggplant and veggie medley curry from the many veggies I had in my fridge.

Ingredients (mostly from the Produce Box): onion, garlic,
ginger, hot pepper, habanero pepper, red bell pepper,
sweet potato, green beans, cabbage, mushrooms,
eggplant, baby corn, yellow squash, ginger curry spices,
cumin, soy sauce, coconut milk, oil, salt and pepper

In a wok, heat vegetable oil, add onion and garlic, saute. Next add chopped sweet potatoes and green beans. Add the ginger curry and cumin. Chop the bell pepper, hot pepper and habanero pepper (remember to wear gloves when chopping the hot peppers), and add to the wok. Chop eggplant, squash mushrooms and cabbage and add to wok. Cut baby corn in half and add to work. Grate ginger and add to the work. Mix everything thoroughly and stir fry. Add coconut milk and cook until the sweet potato is thoroughly done. Add a little less than a tablespoon of sugar and some salt and pepper to taste. Serve over rice (I used frozen brown rice from TJs).

Delicious!