I don’t know about you, but I am getting a little tired of greens… SO I decided to spice things up a bit. Last week, in the Veggie Only Box, we received amongst other things, a lot of potatoes and cauliflower. I had a eggplant that I had bought from the farmer’s market and organic cherry tomatoes and an extra can of garbanzos (chickpeas) from T’Joes.
I had all I needed for the spicy dish I had been craving (wink wink)…
2 Tablespoon of curry powder
1 teaspoon garam masala
couple dashes of ginger powder
Oil, I used peanut because that’s what I had.
2 cloves of garlic
1 large eggplant (or 4 small) big chunks
1 medium size head of cauliflower florets
1-2 hand fulls of cherry tomatoes or 2-3 chopped tomatoes
1 can of garbanzos, rinsed
3/4 C water
A splash of cream
plain or goat milk yogurt
In a big soup pot over medium heat add curry, and garam masala; toast, stirring until spices begin to brown. **don’t space out! The spices can burn easily.**
Add oil, onion, garlic, ginger, and salt to a pot and cook until soft; 3-4 minutes. Add water, eggplant, cauliflower, tomatoes, garbanzos and spices. Bring to a simmer. Cover and cook til tender, 15-20 minutes add the cream as desired. Top with a dollop of yogurt and serve.
Very spicy!! The yogurt helps a lot. And if you haven’t tried the goat milk yogurt at T.Joes, now’s your chance.
This is one of my favorites. Spicy, healthy, and even better the next day. Organic and fantastic veggies locally grown, you just can’t beat it.