Sometimes after a long day cooking isn’t what you have in mind but you still need to eat and man cannot live on veggie burgers alone - that’s where curry comes into play - who does not love curry?
One of my resolutions is to find more ways to make vegetarian dinners in under 30 minutes so that I can spend my evenings reading, gardening and hanging out with friends and family. Tonight I made a vegetarian curry in about 30 minutes - it was simple, flavorful and delicious; actually it’s going in the regular rotation.
One of my favorite things from the garden last year was the Japanese eggplant; we used the long, skinny and bright purple produce for so many delicious dishes - our favorite was an appetizer that marinated the eggplant with balsamic vinegar and spices and then roasted it - it was hands down the best preparation I’ve had in a long time.
Unfortunately we don’t get those amazing little eggplants here in Minnesota in the winter but we do get the beautiful large, deep purple variety that we can turn into so many dishes. Tonight I was feeling like a simple curry; onions, eggplant, chick peas, coconut milk and spices over a bed of nutty basmati rice - yum.
Ingredients
1 can chickpeas
1 large eggplant
1 medium onion
3 cloves garlic - minced
1 can coconut milk
2 T curry powder
1/2 tsp ground cumin
1/2 tsp tumeric
1/2 tsp paprika
1/4 - 1/2 tsp cayenne pepper
Salt and pepper to taste
Cooked basmati rice
Chopped cilantro
Instructions
Chop the eggplant and onions into small pieces and put them in a large pan sprayed with olive oil. Cook for 5 minutes and add garlic.
Drain and rise chickpeas and add them to the pan then add coconut milk, spices and salt and pepper - cover and simmer for 15 - 20 minutes until eggplant and onions are tender.
Serve curry over rice and enjoy!
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