Bob and I have church on Wednesday nights, so we can't always have something that takes a lot of effort to make. So I decided to experiment and come up with a new meal that I could make on such nights. I never made curry before, but I knew it was supposed to be pretty simple. So I read a couple of recipes for some general inspiration, and I came up with this easy vegetable curry.
1-2 teaspoons olive oil
1 yellow onion, chopped
2-3 cloves garlic, crushed and minced
1/2 cup eggplant, diced
1 cup broccoli florets
1 can chickpeas
1 (14 oz.) can diced tomatoes with green chilies
1 tablespoon Indian spice (I used The Grit's blend)
Cayenne pepper, to taste
Handful chopped cilantro
Heat the olive oil over medium-high heat. Sauté the onion for about 2 minutes, then add the garlic and sauté for about 1 minute more. The onion should be getting slightly brown. Add the eggplant, broccoli, chickpeas, tomatoes, and spices. Turn the heat down to medium-low and cook, with the lid on, for 15-20 minutes, until all the flavors are well blended. Remove from heat, stir in the chopped cilantro and let sit, lid on, 5-10 minutes before serving.
I didn't feel like making rice, and we had a freshly baked loaf of bread we were dying to try, so I served this up with whole wheat bread. I will definitely make this again! Very good. The only thing I would change next time is, I would go easy on the cayenne pepper. Anyone who's eaten authentic Indian food knows that it can be scorching hot. This curry was as spicy as any I've had in an Indian restaurant! I don't mind it, but Bob prefers to still have tastebuds left after he finishes a meal. Other than that, we both quite enjoyed it... And it made enough for about 4 servings.
Other than that, I've been making a lot of old staples and we've been clearing out leftovers. Our sloppy lentils came out quite fantastic this time. Our bread came out well. Good things have been stirring!
I'll probably be back Friday or Saturday, and I hope I have something interesting to share by then!