Eggplant Summer Squash and Chickpea Curry

This is a delicious vegetarian curry enriched with coconut milk. Since it's summer, I cooked the veggies in a grill pan on the grill for added flavor.

1 eggplant, cut into 1-inch pieces

1 Tbsp olive oil

1 yellow squash, cut into 1-inch chunks

1 zucchini squash, cut into 1-inch chunks

2 Tbsp ghee or melted butter

1 sweet yellow onion, sliced

2 cloves garlic, minced

1-inch fresh ginger, peeled and minced

2 Tbsp tomato paste

Curry seasoning (or just use 1 Tbsp favorite curry powder):

1 tsp cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp ground fenugreek

1/4 tsp crushed red pepper flakes, or to taste

1 can coconut milk (I used Trader Joe’s coconut cream)

1 can chickpeas, drained

I cooked the eggplant and the combined summer squash in two grill pans on the grill. This gives a richer flavor to the overall curry. Otherwise, toss the eggplant with the oil and brown in a large non-stick skillet. Brown the summer squash in another large non-stick skillet in a dash of olive oil.

Cook only just until crisp tender, and slightly browned - you do not want mushy veggies. Set veggies aside.

Meanwhile, cook the onions in the ghee in a medium pot, until beginning to brown, about 5-8 minutes. Add the garlic and ginger and cook another 2 minutes.

Add the tomato paste, curry seasoning and red pepper flakes and cook for about another 5 minutes until tomato paste darkens.

Add the coconut milk to the tomato base and mix well. Add the chickpeas to the curry sauce and bring to a gentle boil. Stir and reduce heat. Cook the chickpeas for about 15 minutes, stirring often. Add the eggplant and squash and cook just enough to heat the veggies through - you do not want mushy veggies. Add a dash of water if necessary to make a creamy sauce.

Serve with rice. Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog