Saturday, March 7, 2009


Eggplant cauliflower curry (recipe in the comments)
Basmati rice
South Indian spiced purple cabbage (recipe in the comments from April 11, 2008)

Hot tea
Strawberry sorbet
Lemon cookies
We had one of my favorite students from last fall over for dinner tonight and made an Indian feast. This is one of my favorite curries and is very easy to do. I made both the curry and the cabbage while T was napping with no problem and both re-heated beautifully. We don't make traditional Indian desserts, but sorbet seems to serve well. I think this was enjoyed by all :)

Prep Notes
Difficulty: Moderate for the whole meal
Chopping: Garlic, ginger, onion, eggplant, cauliflower, cabbage
Time: 50 minutes
Make ahead: Both dishes are excellent left over.

J: "If push came to shove, I would say this is our best curry."
M: "Indian fare for company!"

1 comment:

J said...

Eggplant and Cauliflower Curry – Eating Well
Serves 4

1 ½ cups Basmati rice
1 t mustard seeds
2 T curry powder
1 t garam masala
2 cloves garlic, peeled
1” ginger, peeled
2 T canola oil
1 large onion, thinly sliced
¾ t salt
1 lb eggplant, stemmed, peeled, and cut into 1” chunks
3 cups small cauliflower florets
1 can diced tomatoes
1 can chickpeas, drained and rinsed
½ cup water
½ cup plain yogurt (regular or fat free Greek style)

Cook rice.

Toast mustard seeds for 1 minute in a dry skillet. Mix with curry powder and garam masala in a small bowl.

Mince garlic and ginger in a mini chop, food processor, or by hand.

Heat oil in a small stock pot over medium heat. Add onion, garlic, ginger, and salt to the pot. Cook, stirring occasionally, until onion has softened, about 3-4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water, and the spice mixture. Bring to a simmer. Cover, reduce heat, and cook, stirring occasionally, until the vegetables are tender (15-20 minutes).

Serve curry over rice with a good dollop of yogurt on top.