A few years ago I took on a new level of interest in cooking. I became a student of spices, learned which spices went best with which ingredients, and tested different combinations. During that particular Autumn season soups, stews, chilis, and sauces were transformed. Our kitchen was filled with amazing aromas and our favorite soup bowls filled with new fresh flavors. As the Christmas season approached my cooking enthusiasm was soaring. With complete confidence in my ability (and some selfish motivaton on my part) my Christmas stocking was filled with Indian spices, pastes, and even recipes (thanks to the wonderful lady at Whole Foods who sensed I was completely lost in the Indian isle and took me under her wing). We have since enjoyed Vindaloo, Masala, and Tandoori recipes and discovered how Cardamom can transform a dish.
This recipe post is a first attempt on a couple levels. It is my first attempt at a recipe step-by-step post and also my first attempt at an Indian curry dish from scratch.
1 med. onion diced, 1 med. eggplant cubed, 1 med. zucchini sliced, 1 med. summer squash (or yellow zucchini) cubed, 1/2 cup diced butternut squash, 1/2 cup diced sweet potato. Note: I used this combination because it’s what was gorgeous at the farmers’ market this week. Any combination of onion, eggplant, and squashes would be delicious.
2 Tbl. canola oil, 1 Tbl. Tandoori Paste, 1 tsp. yellow curry powder, 1 cup coconut milk, 1 cup vegetable stock, 1 Tbl. brown sugar, 1/4 cup cilantro leaves, sea salt & fresh cracked pepper to taste.
Saute onion, butternut squash, and sweet potato until not quite tender. Add Tandoori paste & curry powder to coat. Then add coconut milk & vegetable stock and stir to combine.
Next add eggplant and squashes and bring to boil over high. Reduce heat and simmer covered for 10 minutes, then uncovered for another 5 minutes. Sauce should be thickened and veggies tender. Stir in brown sugar and cilantro. This dish did not disappoint. It brought what I’ve come to love about Indian food in general….incredible distinct flavors.
This could be served as a vegetarian meal over rice or as we did….paired with slow braised Beef Curry and cauliflower rice.