I pulled out the last of last year’s pumpkin from my freezer to get a head start on the loads of hard squash I’m sure to start receiving in the next few weeks. However, I’ve still got late summer crops rolling around in my vegetable bin. I did some googling on pumpkin with eggplant and came across several different versions of eggplant and pumpkin with curry. This is my version based on the ingredients I had on hand. It’s pretty good as a sauce-y low carb entree, but would also be great over rice or with some naan.
Pumpkin and Eggplant Curry
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 in ginger, minced
- 2 tsp curry powder
- 2 medium eggplant, peeled and diced
- 2 cups pumpkin puree
- 2 cups canned diced tomatoes
- 2 cups cooked chickpeas, or 1 can rinsed and drained
- salt to taste
Salt eggplant, place in a colander and set aside for 30 minutes before rinsing and draining.
In a large skillet over medium high heat, heat oil. Add onions and cook for 5 minutes until soft. Add garlic, ginger and curry powder and cook until soft and very fragrant, about 2 to 3 minutes. Add eggplant and cook until it begins to brown and soften, about 5 minutes. Add remaining ingredients, bring to a simmer and cover. Cook, stirring periodically, for about 10 minutes, or until eggplant is cooked all the way through and all the flavors have melded. Serves 4 to 6.
Poor Girl Eats Well last week shared a recipe for raw kale & garbanzo salad. It sounded delicious to me, but I prefer my kale sauteed and wanted to include some sunchokes, or jerusalem artichoke, courtesy of Nevermore Farm, the latest weird boy in my CSA box. These things are relatives of the yacon, also high in fiber. Raw they’re cool and crunchy, but once cooked they’re creamy and savory and taste similar to artichokes. I don’t bother peeling them, just give them a good rinse to get rid of excess dirt. Then I slice them 1/4 in thick on the diagonal for the big ones, the little ones just get sliced in half length wise. Once roasted, these suckers are sooo good, but watch yourself, otherwise you’re asking for a big dose of fiber. Put it all together, and you’ve got a heart vegetarian side dish, which would probably be really tasty beside a roast chicken for you meat eaters. I took this to a potluck this past weekend and it disappeared within 20 minutes, and even the non “hippie” eaters loved it.
Warm Kale, Chickpea & Sunchoke Salad
- 4 tbsp vegetable oil, divided
- 2 cups cooked chickpeas OR 1 can chickpeas, drained & rinsed
- 1/2 pound sunchokes, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic minced
- 1 bunch kale, deveined and chopped
- juice of 1/2 lemon, or 1/4 cup prepared
- 1 tbsp sugar
- salt & pepper to taste
- parmesan cheese (optional)
1) Preheat oven to 400F. Toss chickpeas & sunchokes with 2 tbsp of oil, salt & pepper to taste. Spread on cookie sheet, shake every 5 minutes, and bake for 15 to 20 minutes, or until chickpeas are lightly crisped on the outside & sunchokes are tender.
2) In a medium skillet, heat remaining oil over medium low heat. Add onions, and cook until very soft and beginning to caramelize, about 10 minutes. Add garlic, turn heat to medium, and cook for another 3 minutes. Add remaining ingredients, cover and allow to cook for 10 minutes.
3) Toss roasted chickpeas & sunchokes with kale mixture, and adjust seasonings to taste. Top with parmesan cheese. Serves 4 to 6.
Like I said last week, I usually make a big batch of beans and some kind of grain to pack for lunches all week, but this week I’m departing a little. This week, I have a gorgeous hunk of Marina di Chioggia squash from my c.s.a., Nevermore Farm. Let me wax rhapsodic about this squash for a moment: it’s sweet, creamy and low in moisture: no pumpkin juice to worry about! Deborah, who I think of as my personal farmer, directed me towards this recipe from Boldo’s Thoughts on Food. All I can say is yum! Mine aren’t particularly pretty, but they are delicious, especially slathered in butter & parmesan. Don’t worry, I’m also having a salad on the side, but sometimes, this girl just needs a big ole pile of carbs. I’m excited about eating this all week, with some crispy chickpeas on the side. What are crispy chickpeas? They’re one of my favorite ways to add a little protein on the side of vegetarian Italian meals.
- 2 cups cooked chickpeas, or 1 can, drained & rinsed
- 2 tbsp olive oil
- 1 tsp garlic powder or garlic salt
- *if using garlic powder, add salt to taste
Preheat oven to 350. Toss all ingredients in a bowl, until chickpeas are thoroughly coated. Spread on cookie sheet. Bake for ~15 minutes, shaking every 5 minutes, until chickpeas are lightly browned. Enjoy!