Never Fail Tomato Eggplant Curry

Never Fail Tomato Eggplant Curry
This particular version highlights eggplant, asparagus, bell pepper, and spinach

Rarely a week goes by without a simmering pot of curry. This is my stand-by no-fail recipe, with infinite possibilities of vegetables, protein, and spicy level. The basic components are: tomato based curry sauce, meaty eggplant simmered in the sauce, greens for the eggplant to rest between, and a wide assortment of vegetables – whatever you have on hand that day and/or need to use before they go bad. The veggie selection is easily changed to reflect the season/mood. Sick and tired of cauliflower and squash in March? Then throw in some greenery, peppers, and cute cherry tomatoes. Super stoked that it’s squash season in September? Butternut squash, spinach, peppers, and eggplant is a combination that cannot be beat! If you like, you can throw in your choice of protein – lentils, chickpeas, tofu, or tempeh have all been winners in the past. Spice level can be adjusted to taste preference, and the recipe is easily scaled back or quadrupled depending on how many mouths you are feeding that day. This is my Indian “chili”. Always delicious, always a winner.

The recipe is more of a guideline, developed over the years by throwing things in the pot and trying to remember what tasted the best. Take these guidelines and make them your own – tweak as you like, and enjoy your efforts!

Never Fail Tomato Eggplant Curry

2 tsp. olive oil
2 tsp. mustard seeds
1 medium onion, diced
4 cloves garlic, minced
2” piece fresh ginger, minced
2 jalapeños, seeded and diced (if you like the spice, don’t seed the peppers!)
3 tsp. curry powder
2 tsp. ground cumin
1 tsp. ground coriander
⅛ tsp. ground cloves
½ tsp. ground cinnamon
¼ tsp. salt, to taste
4 cups of your ‘meaty’ veggies: eggplant, squash, potato, etc.
4 cups diced tomatoes, or 1 (28oz.) canned tomatoes (Note: Whole canned tomatoes are also nice – rip them apart with your hands when you add them to the curry)
4 cups water
2 cup of your ‘crunch’ veggies: asparagus, bell pepper, snap peas, green beans, …
~10 cups fresh greens: spinach, swiss chard, collard greens, or kale
Cayenne pepper, to taste

Directions:
1) In large pot, heat olive oil and add mustard seeds. Sauté until seeds start to pop – cover pot with a lid to prevent seeds from escaping!
2) Add onion. Sauté until translucent and beginning to brown, ~7min. If pan looks dry, add a splash of water.
3) Add garlic, ginger, and jalapeño. Sauté ~1min.
4) Add the spices. Stir to coat and lightly toast.
5) Add the ‘meaty’ veggies. Stir to coat with spices and lightly sear.
6) Add the tomatoes, water, and ‘crunch’ veggies. Stir and bring to a boil. Lower heat and partially cover, simmering ~5min.
7) Add the greens in handfuls, stirring as you go. Cook until greens are bright green and wilted. (If you are adding cherry tomatoes, add them at this point).
8) Turn off heat, and add cayenne pepper. Adjust all other seasonings to taste.
9) Serve hot with rice, and/or your favourite Indian flat bread.

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