February 4, 2011 7 Comments
I’m glad you all liked the workout cookie idea! It seriously is one of the simplest recipes on this blog, with no oven involved and with a base of just 5 ingredients.
My second version of the workout cookie turned out even better than the original! I think the crunch and slight chocolate flavor from the cacao nibs won my heart over. I am biased.
School has been alright. In between all the textbook reading, lecture slides reviewing, internship application sending, and other busywork, I have been enjoying all the cooking I get to do with my free time.
Cooking = lurve ❤ It seriously is the best way to relax and wind down after a long day of class!
You know what else is relaxing? The spicy aroma of Indian curry. 😉
It’s so strange that I have such an affinity for making curry at home because of my aversion to sweet “soupy” curry.
The coconut curry entrée I ordered that night was sweet, salty, spicy, creamy, and “liquidy”–and not in a good way. All of the strong flavors conflicted with each other and resulted in a dish that was too overpowering for me. Admittedly, that experience did not leave a very good impression on me.
But I swore that one day I would find a way to like curry. I really wanted to like it.
Coming to New York City for school has definitely made me more adventurous in my curry quest. There are restaurants all up and down midtown on Lexington that offer cheap and delicious vegetarian/vegan Indian cuisine, and I’ve tried a good handful of them. Some I’ve liked, some I haven’t.
Regardless, I’ve realized that maybe sweet coconut curry from that Thai restaurant isn’t my thing, because you know what? Indian curry is pretty much ah-mazing. It is savory and spicy, and especially delicious with warm roti or brown rice. And these days, I jump on any chance I get at home or in the dorm to recreate my favorite curries.
If you are somewhat of a newbie (like me) at cooking with curry, I think you will love this simple but delicious Indian-inspired recipe.
Curried Eggplant and Chickpeas
- ~1 Tb of extra virgin olive oil
- 1/2 onion, diced
- 1 tsp curry powder
- 1/2 tsp garam masala
- 2 tsp garlic powder
- 1 medium carrot, chopped
- 1/2 eggplant, chopped
- 1/4 cup crushed tomato (canned)
- 1/4 cup water
- 1/2 cup chickpeas (canned or fresh)
- crushed red pepper
- On medium-high heat and in a pot with a drizzle of olive oil, add the onion, curry powder, garam masala, and garlic powder. Sauté until onions are soft.
- Add carrot and eggplant. Pour in the crushed tomato, water, and chickpeas.
- When almost all of the water evaporates and the carrots and eggplant begin to get tender, turn the heat on low and season to taste with salt, pepper, and crushed red pepper. Let it simmer for a good 5-10 minutes until the mixture thickens.
- [OPTIONAL] Garnish with a dollop of your favorite hummus and a sprinkle of sesame seeds. Serve over whole grains (i.e. brown rice, quinoa) and/or dark leafy greens (i.e. kale, chard, collard, spinach).
I enjoyed mine over lightly steamed rainbow chard and leftover red quinoa.
Yum yum yum.
Stay tuned: My boyfriend recently celebrated 14 months at a famous veg. restaurant in NYC. Any guesses? 🙂
Questions: Are you a curry fan? What’s your favorite curry dish? Like I said, I’ve been loving Indian curry these days. My favorite dish to order (and make) is either baingan bartha (eggplant curry). And of course, I looooove roti.