Vegetable Curry

Curry is one of those dishes that can be made with just about any combination of vegetables – use this vegetable curry recipe as a guide.

Yield 4-6 servings
Time 30-60 minutes (depending on whether you use eggplant)
  • colander
  • 2 medium pots
  • 1 pound eggplant (1 medium), zucchini (3 medium), OR winter squash (1½ cups), cubed
  • salt
  • 1 large onion, chopped
  • 2 T vegetable oil
  • 1 T fresh ginger, peeled and grated
  • 1 T ground cumin
  • 2 t ground coriander
  • 1 t cinnamon
  • ½ t turmeric
  • dash cayenne
  • dash cardamom
  • ½ c coconut milk or apple juice
  • 1 c water
  • 10 oz spinach, washed and stemmed
  • 2 bell peppers (preferably red, for the color contrast), seeded and cubed
  • 1 T lemon juice
  • several T toasted cashews
Directions If using eggplant, start by placing the cubes in a colander, sprinkling with salt, and setting in the sink for 30 minutes.* When ready to use, rinse well. Otherwise, go on to the next step.

Heat oil over medium heat, add onion, and sauté until translucent. Add ginger, cumin, coriander, turmeric, cayenne, cardamom, and ½ t salt and cook for another minute, stirring constantly.

Add eggplant, zucchini, or squash; coconut milk; and water. Cover, reduce heat to low, and simmer for 10-15 minutes, until vegetables are nearly cooked. Add bell pepper and cook for another five minutes.

While the vegetables are cooking, combine spinach with a few ounces of water in the other pot and cook until bright green. Drain, reserving liquid. Let spinach cool somewhat, then chop. Add to vegetable pot along with lemon juice and simmer for 2-3 minutes, until peppers are just cooked. If the curry is too dry, add some of the spinach water.

Top with toasted cashews and serve over rice.

Notes *The salt pulls bitterness out of the eggplant.

Adapted from The Moosewood Collective’s Sundays at Moosewood Restaurant: Ethnic and regional recipes from the cooks at the legendary restaurant.

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