Tag Archives: Indian

Pumpkin and Eggplant Curry

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.

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Curried Zucchini Soup

The world might be preparing for an invasion of zombies, but right now I’m dealing with an invasion of zucchini. Let’s just say that I have an entire vegetable bin in my refrigerator dedicated to squash and zucchini right now, and it will probably stay that way through August. I love the little ones for sauteing or roasting and sometimes even raw, but the baseball bat ones often have a less appealing texture. Fortunately, I found this recipe for a zucchini soup and it was a perfect solution for consuming more bat-like zucchini: by pureeing the soup, you take care of any texture issues and get to focus on the lovely flavor. While I’m not normally a soup kind of girl in the summer, this one is so light that I don’t mind a hot dinner. I keep it simple by having it with some naan and yogurt, but I bet this would go well with any Indian inspired protein.

Curried Zucchini Soup

  • 2 tbsp vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 lb zucchini, diced
  • 2 tsp curry powder
  • 5 cups broth or water
  • 1/4 cup rice
  • salt to taste
  • lemon juice
  • small zucchini, thinly sliced (optional)

In a large pot, heat oil over medium high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Add zucchini and curry powder and cook until fragrant, 1 to 2 minutes. Add liquid and rice, bring to a simmer, cover and allow to cook until rice is tender, ~20 minutes. Adjust salt to taste (you’ll need more if using water). Remove soup from heat and puree using an immersion blender, or in batches with a regular blender or food processor. Pour a little lemon juice over each bowl just before serving, and if desired, garnish with a few slices of zucchini. Serves 6 to 8.

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Curried Dal with Pickled Radishes

I got some gorgeous Easter egg radishes in my last CSA box and wanted to find a new way to deal with them besides my usual method of throwing them on a salad. With some inspiration from my crush, Mark Bittman, I came up with this dish. It would be great over rice or with some naan or pita on the side.

Curried Dal with Pickled Radishes

for the dal:

  • 2 tbsp vegetable oil or butter
  • 1 medium onion, finely diced
  • 2 tsp curry powder
  • salt to taste
  • 1 cup red lentils
  • 3 cups water

for the radishes:

  • 1 bunch radishes, thinly sliced
  • 1/4 cup white vinegar
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp sugar
  • 1/2 tsp salt

Combine radish ingredients, and allow to refrigerate at least overnight.

Heat oil in a pot over medium heat, and add onion. Cook until soft, ~5 minutes. Add curry powder, stir to coat the onions, and cook for another 2 minutes, or until fragrant. Add lentils, stir to coat with curry and oil, and cook for another 2 minutes. Add water, bring to a boil, then allow to simmer until lentils are tender and contents are thick, ~20 minutes.

Serve topped with cold radishes. Serves 4.

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