Potato Eggplant Curry

This dish happened one day when I wanted to prepare dinner using an eggplant and some potatoes, and I was quite happy with the result, so I made it again a few weeks later. Now, given that origin I don't know how close this comes to an actual Indian dish, but at least it should qualify as a curry.

Ingredients:
- oil
- caraway, ground coriander, cumin, Indian curry ^[1]
- 2 cloves garlic
- 1 large onion
- 8 medium potatoes
- 5 dL (2 cups) milk
- 1 large eggplant
- 3 dL (1 cup) coconut threads
- roasted nuts (to serve)

In a large pan (preferably non-stick) a little oil was heated up and added caraway, ground coriander, ground cumin, crushed garlic, and coarsely chopped onion. This was stirred till the onion were translucent and the potatoes cut in large cubes were added together with and a generous amount of curry powder. This was then cooked on high heat until the potatoes got a crisp edge (but not cooked through), before the milk was added, brought to a boil, reduced and let simmer for 10-15 minutes. The eggplant cut in large cubes was added, stir in to give them color (but not long enough for them to "collapse") and finally the coconut threads were stirred in.
Serve immediately with roasted nuts.

^[1] My "Indian Curry" lists these ingredients: turmeric, coriander, cumin, lemon peel, black pepper, lemon (freeze dried), cardamom, dehydrated garlic, and red pepper.