Indian is my all time, hands down, eat-for-the-rest-of-my-life-on-a-deserted-island favorite. It's got flavor coming out the wazoo, it's healthy, scrumdiddlyumptious, and vegan-friendly... what's not to love?
Stumped? I couldn't think of a single reason either.
This curry is definitely comfort food. It's warm, thick, satisfying, and flavorful. A perfect dinner for a night when it's freezing out and I have "pneumonia" (aka a very slight cough). I served it with brown Basmati rice that I toasted in olive oil then cooked with a vegan bullion cube and a pinch of salt. How do you say 'bon apetit' in Hindi?
* The ingredient list may look long, but it's just a bunch of stuff you pull out of the cabinets. Don't shy away!
1 large yellow onion, diced
1 inch fresh ginger root, grated or minced
2 cloves garlic, minced
2 carrots, diced
1 teaspoon whole coriander seeds (you could use 1/2 t ground coriander if you don't have whole seeds)
1 teaspoon cumin
1 teaspoon Garam Masala
1 teaspoon Hot Madras Curry Powder
Red pepper flakes, cayenne, or jalapeño, to taste
1 large eggplant, diced
2 cans chickpeas, drained and rinsed
1 can (14 oz.) diced tomatoes
3 cloves garlic, minced
1/2 cup frozen peas
1 teaspoon salt
Handful fresh cilantro, chopped
Preparation:1. In a large, heavy-bottom skillet saute the onions, ginger, garlic, and carrots in olive oil until the onions are translucent and the carrots are soft.
2. Add the spices (coriander seeds through red pepper flakes) and saute for a few more minutes so the spices can toast and release their flavor.
3. Add the eggplant, chickpeas, tomatoes, and garlic.
4. Cover and simmer on medium-low for about 20-30 minutes or until the eggplant is barely recognizable and everything has become one thick, dark curry.
(See the before and after pictures above.)
5. Add the peas and cilantro, season with salt, and continue to cook for a few minutes - just until the peas are hot.
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