Back in the saddle means after being trapped by two snow storms following the downward diet spiral from Halloween through New Years it is time to get ready for spring and summer however distant they still may feel!!
Well being trapped in the house once the power was restored had me watching Dr. OZ. Well that is enough to scare the be-jeezus out of anyone. That day he was talking about memory, which the fact that I remember what he was talking about is in itself a good thing! Turns out India has the lowest incidence of Alzheimer's Disease and they believe it is due to the use of turmeric in the cooking. So before the show was over I made a split pea soup with curry that only uses 5 ingredients and i have now moved on to Vegetable Curry as well. Considering what is happening with my mother I will be putting curry or turmeric or both in just about everything. I was never a big curry fan but these dishes are delicious, easy and total comfort food without all the health hazards of most comfort food.
Vegetable Curry-Jane Brody "Good Food Book"
Pull out your Dutch Oven or a large Pot. This makes a lot and you can use whatever veggies you have on hand. The important thing is to put the veggies that require longer cooking in first.
I did not use eggplant since i didn't have it and it wasn't on my mind. I used Cauliflower, Carrots, Sweet Potato (just one big one) Red Bell Peppers, Onions and Zucchini (was added last) and a can of diced tomatoes and the juice instead of fresh. Plus the other ingredients in the recipe. It was all good and she is right a dollop of yogurt (i used greek) makes it so smooth and yummy.
Vegetable Curry
1 pound eggplant, peeled and cut into 1 inch cubes(about 4 cups)
1/2 tsp of salt
1 T plus 2 tsp oil divided
2 T curry powder (mild hot or both) I just used what i had on hand (Madras) I might use more
next time and a mix but what i did have had a little kick.
1 tsp ground cumin
2 large cloves garlic, finely minced (2 tsp)
Freshly ground black pepper to taste
Salt if desired to taste (check if your curry powder is salted too) I usually salt as I go along seasoning in layers
1/2 cup of broth chicken or veggie ( i use low sodium and i added more at the end so i would have it a little saucier.
2-3 medium carrots sliced thin not paper thin but so it will cook in 15 to 20 minutes
1 green pepper thinly sliced ( I used Red i like them better!)
2 cups diced potatoes (2 medium) I used one large sweet potato and I would use Butternut Squash too in the future
2 cups bite sized cauliflower florets ( I used a whole head and didn't make it too small since I was going to be re-heating this again and again)
1 medium zucchini sliced (I used two small and I would use more but add them last since they cook fast and go to mush if cooked too long)
2 cups peeled seeded and chopped tomatoes save the juice (yeah like I was doing this, I used a can of diced tomatoes and I might use 1 1/2 cans the next time)
1/4 cup tomato liquid or more broth
1 16oz can of chick peas (rinsed and drained)
1/4 cup raisins ( i might try craisins too next time they didn't have them when jane wrote the book!)
Plain low-fat yogurt for garnish (optional)
1) Eggplant-place in a colander and salt and let it set for 30 minutes toss so all pieces are coated and let it drain to get the biitterness out. Pat dry.
2)Heat 1 T of oil in your dutch oven or large pot. Add the eggplant and and stir often for 5 minutes to soften. Remove from pan. Set aside.
3)Heat the remaining oil in the pot and add the onions, carrot and red pepper sprinkle a little salt and pepper to taste. Add the minced garlic and stir of a minute or two. Add the curry, cumin and broth and stir and cook for 2 minutes add the potatoes and the cauliflower cover and simmer 5-7 minutes. Return the eggplant to the pot and add the zucchini, tomatoes, chickpeas and raisins. Cover and simmer 10 minutes more or until potatoes are tender.
Serve curry with dollop of yogurt.
Enjoy and don't be afraid to use any veggies you like and increase the amounts.
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