Quick Yellow Curry, Eggplant and Chickpeas
Curry is my go to food when it’s cooler out and I want a bowl of delicious comfort food. This curry is quick and simple to make. No grinding in a mortar necessary and you still get that restaurant so good tasting curry. I use all kinds of vegetables and this happens to be one variation. Keep in mind that vegetables you use take longer than others too cook so you may not add them at same time. Cauliflower, broccoli, green beans, or mushrooms can be added the last four minutes of cooking - covered, they should be a little crunchy and fresh. I also like to add leafy greens at the end and preferably in my bowl when serving rather than in the pot, such as spinach. For instance, I’ll add the spinach first to the bowl then spoon over with the hot curry, the heat will soften the leaves. The rice or noodles can be added on top of the curry which looks pretty especially when finished with fresh herbs.
Note: I used Basmati rice and cooked this before starting the broth
Soba, brown rice noodle or buckwheat is also very good.
½ large onion chopped or 1 whole medium
2-3 cloves garlic minced
1 heaping tbsp ginger minced
1 can chickpeas rinsed or 12 oz fresh cooked
1 very small eggplant cubed – about 1.5 cups
1 can full fat coconut milk
1 cup veggie broth
1 leveled tsp curry powder
1 leveled tsp turmeric
1 leveled tsp coriander
Pinch cayenne or more depending on how hot your cayenne is
Heaping cup of cauliflower
Sliced yellow squash – about ½ cup
Combine in separate bowl
3 tbsp tamari
2 tbsp lime juice
3 leveled Tbsp unrefined sugar such as coconut – if using white sugar use 2 tbsp
Using a medium pot sauté onion 3 minutes in oil, I use coconut, then add the garlic, ginger and stir 30 seconds, add the chickpeas and toss, and eggplant and toss for two minutes, add coconut milk and stir one minute, add the curry, turmeric, coriander, and stir, add the tamari, lime juice and sugar, stir, then add the broth. When eggplant is almost tender add the cauliflower, sliced yellow squash and simmer covered until fork tender about 3-4minutes. Season to taste. Should be salty, a little tang and definitely a little sweet.
Other variations instead of eggplant
Add broth to bowl, pack rice in small bowl then flip it over onto broth for a nice mound shape. Finish with fresh chopped basil or cilantro or both.
Recipe: Diana Bezanski