continuing my localvore theme, I thought I'd do something with the big bag of apples that we got from the farmer's market. apple pie will come later this week. for now, how about a curry, using eggplants, peas, and peppers, three other things that are still at the farmer's market (though not for long)!
makes 3 to 4 servings
Saute for five minutes
1 white onion, choppped
2 apples, finely chopped, almost minced
2 T of minced ginger
1 T of minced garlic
2 red peppers, chopped
mix in and saute another 1 min
makes 3 to 4 servings
Saute for five minutes
1 white onion, choppped
2 apples, finely chopped, almost minced
2 T of minced ginger
1 T of minced garlic
2 red peppers, chopped
mix in and saute another 1 min
1 T of curry powder
1/2 t of cumin powder
1/4 cup of fresh cilantro, chopped
add
1 12 oz can of light coconut milk
2 cups of vegetable broth
2 cup of sugar snap peas or green beans
2 medium to small cubed eggplants
1/4 t of red pepper (will make mildly spicy, 1/2 t will make very spicy)
1 15 oz can of light red kidney beans, rinsed
1/2 t of cumin powder
1/4 cup of fresh cilantro, chopped
add
1 12 oz can of light coconut milk
2 cups of vegetable broth
2 cup of sugar snap peas or green beans
2 medium to small cubed eggplants
1/4 t of red pepper (will make mildly spicy, 1/2 t will make very spicy)
1 15 oz can of light red kidney beans, rinsed
1/4 t of pepper
salt to taste (depends on what broth you used), perhaps 1/2 t
Let simmer for 30-45 minutes until eggplant and peas are tender. After simmering, add
1 t of garam masala*
1 t of garam masala*
Top with
big dollop of unsweetened yogurt or tzatiki sauce
Serve hot. Will keep for a few days. Serve with naan, or any type of flat bread.
*garam masala should not be added during simmering, but rather after. this is news to me, just check out my old post for daal soup where i added it beforehand.
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