Posts
I was at a friend's house for dinner over the summer and they served this fabulous, warm (but not too spicy!) and filling vegetable curry. When I asked them where they got the recipe, they told me it was in Vij's cookbook
and really only takes 1/2 hour to cook at most. Seriously? How had I missed this when I looked through his book?So, off I went to try the recipe at home, and indeed it is easy, incredibly tasty and virtually foolproof. A great vegetarian dish, and can be made to be lactose-free by omitting the yogurt portion of the recipe.
My thoughts? YUMMY. It's easy, and seems fancy enough to serve guests. Not only that, but a major bonus is my guy will eat it, even though he's hated eggplant up until now. It's not overcooked so the eggplant remains firm but tender. So I make it often, and am always comforted by the warmth and fabulous flavour. I also find it takes more like 20 minutes from fridge to plate. I hope you enjoy it too!
Here's what it looks like when I make it... I use a wok for this recipe, but it's definitely not needed. I suggest any thick-bottomed pot or pan with a lid that fits:
Try it today. You won't be sorry. :)
Tips, comments:
- omit the yogurt for lactose-free version of eggplant and tomato curry
- I use 6.5% organic yogurt as I like how it thickens the curry
- use organic veggies, especially the tomatoes and eggplant
- don't overcook it or the eggplant will get soggy!
- serve on basmati (try Vij's Cumin basmati if you want something more special)
- give eggplant another chance. Vij makes eggplant tasty!
- add a little less salt if you're watching your salt intake; the other spices carry the dish well
- you can split the amount of oil used in half and still get great results
- enjoy with friends and a nice cool glass of Riesling ;)
Vij's Eggplant, Tomato and Green Onion Curry
Recipe Simplicity: 10/10
Recipe Flavour: 9/10
Adventure: 5/10
Presentation: 7/10
Make it again: YES! Often.
