Charred Eggplant and Tomato Curry with Potatoes and Peas

Ingredients

• 1 large long eggplant
• 1/4 cup vegetable oil or ghee
• 1 medium onion, finely minced
• Sea salt
• 3 tablespoons finely grated ginger
• 4 garlic cloves, finely grated
• 1 teaspoon garam masala powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 to 1 teaspoon cayenne pepper (to taste)
• Seeds from 4 cardamom pods
• One 15-ounce can crushed tomatoes
• 2 medium potatoes, cut into cubes
• 1 cup peas
• 1/4 cup heavy cream (optional)

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