I admit, I love curry. I have three different types of curry powder in my cupboard right now. My current favourite is a tikka Marsala mix. Very hot, but so good and slightly sweet due to the addition of Ginger and cloves. Anyhow, feel free to use these veggies, or substitute whatever you have on hand. My ingredients were chosen because they were almost bad, and I didn’t want to waste them.
Supplies:
1 medium Japanese eggplant, slightly old. Bad spots removed, and remaining eggplant chopped into 1 cm cubes.
2/3 of a tomato, diced
2 green onions, chopped
300 ml water
1 cube stock (veggie or chicken)
1/2 tsp curry powder (more or less, to your taste)
1 tsp thickener, such as corn starch (I used tapioca, cause it’s what I had.)
1 heaping tbsp sour cream
Method:
Sautee eggplant and onion in a frying pan until halfway cooked.
Add curry powder, stir for about 30 seconds.
Add water, cube of stock and tomato.
Turn heat to about 3/10, and cook until the liquid reduces a bit.
Add thickener and cook until thickened.
Stir in sour cream and you’re done!!
Serves 1 in a big bowl, or 2 over rice.
thanks for the ideas! i bought some curry because i was reading about the health benefits, but i had yet to figure how i would use it-lol.