I found this quick little curry recipe in the book, “Fast & Fresh Vegetarian” by Maire Simmons. It was, as promised, both fast and fresh! I was drawn to it because I have an over abundance of fresh vegetables in the kitchen this week (thanks to the CSA, my nephew, and my landlord). I had to alter the amounts of vegetables I added in order to fit everything in my large skillet. Feel free to do the same, it didn’t seem to hurt the flavor at all.
- 1/4 cup olive oil
- 2 teaspoons cumin seeds
- 2 cups diced eggplant
- 1 can chickpeas
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup green beans
- 2-3 teaspoons jalapeno (optional)
- 1 tablespoon finely chopped ginger
- 1 tablespoon madras curry powder
- 1 garlic clove chopped
- 1 teaspoon salt
- 1/2 teaspoon tumeric
- 1 can coconut milk
- 1/3 cup cashews
Heat the oil until shimmering then add cumin seeds and cook until they are a bit darker. Add eggplant and chickpeas and keep stirring. I didn’t add all the oil at first (it seemed like so much) but then the eggplant really soaked it up, so I ended up adding more as it cooked. Cook for about 5 minutes on medium high heat. Then add all the other vegetables, ginger, curry powder, garlic, salt and turmeric and let it cook for another 5 minutes or so.
Add the coconut milk and bring it up to a boil then cook until the vegetables are tender. This took a while, I let it cook for about 10 minutes and the vegetables were still a little crisp when I turned off the heat.
Sprinkle the finished curry with cashews and enjoy! I liked this meal, but the earthy spicy flavors seem like more of an autumn dish. Then again, Dan loved it. If you try it out, let me know what you think.