Madras Vegetable Curry (Vegetarian) - cooking recipe

Ingredients

2 tablespoons vegetable oil
1/2 cup onion (chopped)
4 whole cloves
4 cardamom pods
1 cinnamon stick
2 bay leaves
1 teaspoon garlic (minced)
1/2 teaspoon gingerroot
1 tablespoon Madras curry powder
1/2 cup tomatoes (seeded & diced)
1/2 cup potato (diced)
1/2 cup carrot (chopped)
1/2 cup cauliflower (chopped)
1/2 cup eggplant (diced)
1/2 cup coconut milk
1/2 cup peas
1/4 cup fresh cilantro (chopped)

Preparation

In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).