This is the simplest recipe that results in the kind of curry non-spicy lovers love. It’s full of veggies and protein of your choice.
- 1 large red onion, chopped
- 2-3 cloves or garlic, diced
- 3″ piece of ginger, peeled and diced
- 10 whole cardamom pods, smashed and seeds removed
- 1/2 head of cauliflower, chopped
- 2 carrots, chopped
- 1 eggplant, chopped and roasted
- 1 sweet potato, chopped and roasted
- 1 red bell pepper, chopped
- 1/4 small purple cabbage, chopped
- Handful of spinach
- Handful of green beans
- Extra firm tofu, chopped
- 1/2 can garbanzo beans, rinsed
- 1 can coconut milk
- 1 cup tomato purée
- 2 tsp cumin
- 2 tsp turmeric
- 1/4 tsp cinnamon
- Salt to taste
Preheat oven to 375 and roast sweet potato and eggplant with a drizzle of oil and salt for 30 mins while you’re busy chopping and sautéing.
Sauté onions, garlic, ginger and cardamom seeds for 5 mins on medium in avocado oil or oil of your choice. Add carrots, cauliflower and spices. Cook for 1 min until fragrant. Add coconut milk and tomato purée. Cook for 10 mins. Add remaining veggies (except spinach) and protein (tofu in this case) and cook until veggies are just tender and protein is cooked. Add roasted veggies and spinach.
Serve over rice.
I’ve been lost. But now I’m found. I’m archiving recipes again. I didn’t mean to be on a four month hiatus. No recipe really inspired me to write. In fact, I’ve been referencing Scrumptious Bits a bunch.
Though I’ve made this recipe before, it wasn’t archived and its so good. It needs a spot in here. It’s great to bring to a party with some bread or crackers. And it’s super delicious for dinner with a cracked egg on top (hence, “dip-ish”).
Go out and get an eggplant and let your leftover veggies dictate the rest.
Roasted Eggplant Dip-ish
1 eggplant, peeled and chopped in 1/2″ cubes
1/2 yellow onion, chopped
5 cloves garlic, roasted
1 can of fire roasted, diced tomatoes
1/2 can of water or chicken broth
1 tsp each oregano, thyme and cumin seed
1 tsp garlic salt
Here’s where you get creative:
I added 1/2 red pepper, 1 pint of cherry tomatoes and feta cheese for the top.
You could add zucchini, mushrooms, spinach, etc.
Put it all in a Dutch oven. And set it in the oven at 325 degrees. Check after 1 hour. You want the eggplant to be so soft it melts in your mouth. Once it’s nearly there, take off the cover and cook until the liquid becomes a bit more thick.
Top with feta and serve warm.
I highly recommend this pot for cooking it. It’s a Bulgarian ceramic pot with a hole in the lid. I love it for stewing and slow cooking.
I’m lucky enough to be gardening again in San Jose. Or rather, planting and harvesting in SJ. My sister has graciously let me plant some of my favorites in her veggie garden: tomatoes, squashes, peppers and eggplants. She’s since kept up the watering and tending. And now the veggies are going bonkers. Each visit, I go out to her garden and am wowed by both the massive quantity of veggies on each plant and the enormous size of her veggies. Seriously, the zucchinis look like wiffle ball bats.
The last visit she gave me her first eggplants. They are so beautiful with their shiny, deep purple skins. I couldn’t wait to get them into the oven (I love the smell of roasted veggies!) and then I added this with them.
To make this scrumptious appetizer:
Roasted Eggplant and Feta Hummus
- 2 medium eggplants, peeled and cut into ½” cubes
- 1 cup plain 2% FAGE yogurt
- 1 can chickpeas, drained and rinsed
- 4 TB olive oil
- ¼ cup Harley Farms feta
- 2 cloves garlic
- lemon juice from one lemon
- 1 bunch of mint (from Jacobs Farm)
Roast eggplant in 350 degree oven for 30 mins until soft (on a cookie sheet with olive oil and S&P)
Blend yogurt, chickpeas, 2 TB olive oil, garlic, and half lemon juice until slightly blended (looks gritty). Add feta, eggplant and give it a quick whirl (should be chunky). Stir in mint and S&P to taste. Add more lemon juice if needed.
Scrumptious with any bread and additional feta and kalamata olives. Can be served hot or cold (best warm).