1. Heat the oil in a soup pot and add the onion, garlic, bell peppers, curry and baby carrots. Saute' over medium heat until the onion is golden, stirring frequently, about 10 minutes.

2. Add the eggplant, potatoes, 1/2 of the bell pepper, ginger, chilies, and curry powder and water. Bring to a simmer, then cook covered, at a gentle simmer until the vegetables are tender but not overdone.

3. Stir in the peas, cilantro & remaining 1/2 of bell peppers. Season to taste with salt. Taste for spiciness and adjust the seasonings as desired. Mash some of the diced potato with a wooden spoon to thicken the cooking liquid.

4. Simmer over low heat, uncovered, for an additional 5 - 10 minutes. The vegetables should be enveloped in a thick liquid.

5. Serve in bowls alone or over hot cooked grains. If desired, top each serving with a dollop of creme fraiche, goat yogurt or soy yogurt with a sprig of cilantro.