"Health Starts Here" Spicy Vegetable and Potato Curry

(recipe from Whole Foods Market)

1 small onion, chopped
2 serrano peppers (remove seeds for a milder curry), chopped
3 cloves garlic
1 1/4 cup vegetable broth
1 small cinnamon stick
1 1/4 tsp. ground cumin
1 tsp. ground turmeric
3/4 tsp. ground coriander
1 cup canned coconut milk
2 large tomatoes, chopped, or 2 cups canned diced tomatoes
1 small eggplant, diced
3/4 lb. yellow potatoes, cut into 3/4-inch pieces
1/4 tsp. salt, to taste
1/3 lb. green beans, trimmed and cut into 1-inch pieces (about 2 cups)
fresh cilantro leaves for garnish

In a blender, combine onion, peppers, garlic and broth and blend until smooth.  Set aside.

Place a large, deep skillet over medium-high heat and add cinnamon, cumin, turmeric, and coriander; stir constantly until fragrant and then add broth mixture.  Simmer for 1 minute and then stir in coconut milk and tomatoes.  Bring to a boil and stir in eggplant, potatoes, and salt.  Lower heat, cover the skillet and simmer until potatoes and eggplant are tender, about 30 minutes.

Stir in green beans, cover and cook until beans are tender, about 10 more minutes.  Remove and discard cinnamon stick.  Serve garnished with cilantro.

(As usual, this tasted better and better after a few days, when the flavors meshed.  I'm trying to eat only vegetables, no grains, so I basically ate this as is, though I'm sure it would be lovely served with rice or quinoa.  A hearty veggie dish, comforting.)