I watch way too much house hunters. I am watching it now and there is such a thing as a “keeping rooom”. I need this. A room to “keep” the kids in while I cook. What a wonderful idea. Safer than when I run into their room wielding a kitchen knife because it sounds like the toy closet just fell on someone’s head. (True story, but nothing fell it was just that girl twin couldn’t get her shirt on this morning). As for the keeping room, I probably find us a house first ;).
This was an experimental dish that turned out to be fantastic. But I forgot to write down the exact proportions of the spices. The beauty of spices in a curry though is that it’s pretty much up to your tastes. This dish turned out so much better than I ever imagined.
Cauliflower and eggplant curry.
Serves: 6 Prep time: 15 min Cook time:30min
1 tsp cumin seeds
2 large cloves garlic, minced
1 onion very thinly sliced
1 head cauliflower, cut into small florets
2 small eggplants, cubed
1/3 of a zucchini, sliced/chopped
1 can no salt added chickpeas, rinsed and drained
1 can organic diced tomatoes
1 tbsp curry powder
1 tsp garam masala
Salt to taste. Especially if your canned things are no salt added.
Water (about 1/2-1 cup)
In a large pot heat oil, add cumin seeds and garlic and roast until fragrant, add onion and cook until softened. A brown layer will likely form on bottom of pot this is ok, when you add onions you can add some water and this flavourful layer will mix into the onions. Add the rest of the ingredients except spices and cook until cauliflower and eggplant is tender. (20 min or so). Be sure to add at least 1/2 cup of water. The exact amount needed depends on how much liquid you add from the tomatoes. When eggplant starts to darken you can add the spices, I find this keeps the flavours from dying out too much or over concentrating in the eggplant.
Can be frozen, delicious alone or served with Naan or rice.