Saturday, December 20, 2008

Zucchini Eggplant Curry

Feeling vegetarian tonight? This recipe is healthy, easy and versatile. And if you're not a fan of eggplant, simply omit and increase the amount of zucchini. I would highly recommend serving this dish with some basmati or jasmine rice, rather than regular rice. But just for clarification, let me explain the differences.

Basmati and jasmine rice each have a slightly different flavor and texture. Basmati is a long grain rice that is native to the Himalaya region. It also smells delightfully nutty when cooking. Jasmine is also a long grain, but has a slight jasmine scent and taste (no surprise there) and is a bit stickier than Basmati. Usually jasmine is used in Thai recipes and basmati in Indian, but I usually use whichever one I happen to have on hand. I promise it will taste better than regular rice.

Zucchini Eggplant Curry
adapted from
Pictures by Caroline

1 garlic clove, chopped
2 teaspoons finely grated peeled fresh ginger
1 to 2 teaspoons chopped fresh jalapeño chile including seeds (optional)
2 teaspoons salt
1 tablespoon curry powder*
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 large onion, thinly sliced
3 medium green zucchini, cut crosswise into 1/2-inch thick slices
1 small eggplant, cut crosswise into 1/2-inch thick slices
1 (13 1/2- to 14-oz) can unsweetened coconut milk, well stirred
1/2 cup toasted slivered almonds
  1. Pound garlic, ginger and chile pepper to a paste with 1 teaspoon salt (using the back of a spoon). Then stir in curry powder, coriander, and mustard and cumin seeds.
  2. Heat oil in a large pan over medium high heat until hot. Then sauté onion, stirring, until golden, about 8 minutes. Add curry paste and cook, about 2 minutes.
  3. Add zucchini and eggplant and cook, stirring, until it begins to appear moist, 3 to 5 minutes. Add coconut milk and remaining teaspoon salt and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 5 to 10 minutes.
  4. Serve over rice and sprinkle with almonds.
*In this dish, using a good quality curry powder makes a big difference. I suggest a medium hot variety. You might also want to check and make sure your curry powder hasn't been sitting in the cupboard for years. It starts to lose its flavor after a while.



Jessie said...

I have overdosed on Christmas treats. I am craving something healthy. This looks great.

NeverCross said...

Two items that should be cleared up in this recipe:
1. Mustard seed is not listed in the ingredients, but is referenced in the instructions. Should it be included? If so, how much?
2. Ingredient list says "ground cumin." Instructions say "cumin seeds." Which is it?

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