Eggplant Potato Curry with
Basmati and Peas
Ingredients:
1 large eggplant, about 2 pounds
salt to taste
1 teaspoon black onion seed
plus 2 Tablespoons
more for garnish
4 Tablespoons olive oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1 Tablespoon ginger root, minced
2 whole new potatoes, unpeeled and diced
2 whole carrot, sliced thin in 1/2 moons
1 large yellow onion, medium dice
2 cloves garlic, minced
1/2 teaspoon cayenne
3 teaspoons salt
4 Tablespoons curry powder
1 Tablespoon garum masala
15 ounces coconut milk
15 ounces stewed red ripe tomatoes
1 Tablespoon brown sugar
2 limes,
juice from
2 Tablespoons hot mango pickle
(or 1 Tablespoon
apple cider vinegar)
2/3 cup basil, fresh chiffonade
2 whole jalapeno -- minced
2 cups cauliflower florets, blanched
6 cups water
3 cups basmati rice, uncooked
1 cup peas – uncooked
1/3 cup flat leaf parsley, coarsely
chopped
Lime Wedge, for
garnish
Ripe papaya
slices, for garnish
Preparation:
Preheat
the oven to 350F.
Cut the
eggplant into large cubes and sprinkle with 1 teaspoon salt. Set in a colander
for 20 minutes.
Toast
the onion seeds in the oven until fragrant.
In a heavy saucepan, heat 2 tablespoons of the olive oil. Add the toasted onion seed, mustard seed,
cumin seed, and ginger. Cook on low heat
until fragrant. Add the potatoes and
carrots and brown lightly, stirring frequently.
Add the onion, garlic, cayenne, salt, curry powder, and garam
masala. Stir and cook on low heat for 5
minutes. Add the coconut milk, stewed
tomatoes, and brown
sugar. Stir,
then cover and simmer for 30 minutes, stirring occasionally.
In a
large skillet, heat the remaining 2 tablespoons olive oil. Add the eggplant to the hot oil and
brown. Add the lime juice. Remove from heat, and add the eggplant to the
curry mixture along with the hot mango pickle, 1/3 cup of the basil leaves, the
jalapenos, and the cauliflower. Continue
cooking for 15 minutes.
In the
meantime, to cook the basmati rice, bring the water to boil in a medium pot,
and add the rice. Bring to a boil
again. Lower heat,
cover, and simmer for 10 minutes.
Add the peas to the rice and simmer for an additional 5 minutes.
Check
the curry mixture and, when the potatoes are tender, turn off the heat. When the rice is ready, place a portion on
each plate and create a well in the center.
Spoon some curry mixture into the center of the rice, sprinkle with
chopped parsley, the remaining basil, black onion seed, and garnish with the
lime and fresh papaya slices.
Serves:
6
Per
serving (excluding unknown items): 744 Calories; 31g Fat (36% calories from
fat); 17g Protein; 108g Carbohydrate; 0mg Cholesterol; 1496mg Sodium
NOTE : Black onion
seed is available in health food or specialty stores. You may substitute 1/2 teaspoon dried
mustard for the black onion seed, but don't use dried mustard as garnish. You may substitute 2 1/2 teaspoons curry
powder and 1/4 teaspoon each groundcardamom and ground cinnamon for garam
masala. Hot mango pickle is a jarred
condiment available at specialty stores and health food stores.
recipe source:
Jump Up and Kiss Me (page 128)