Eggplant Potato Curry With Basmati Rice And Peas

Recipe Ingredients

1 tablespoon	15ml	Eggplant - (about 2 pounds) (large)
		Salt to taste
1 teaspoon	5ml	Black onion seeds
4 tablespoons	60ml	Olive oil
1 teaspoon	5ml	Black mustard seeds
1/2 teaspoon	2.5ml	Cumin seeds
1 tablespoon	15ml	Minced ginger
2		Unpeeled yellow finn - white, or new potatoes, cut into medium dice
2		Carrots - sliced into thin half-moons
1		Onion - cut into medium (large) dice
2		Minced garlic
1/2 teaspoon	2.5ml	Cayenne
3 teaspoons	15ml	Salt
4 tablespoons	60ml	Curry powder
1 tablespoon	15ml	Garam masala
1		Coconut milk
1		Stewed tomatoes
1 tablespoon	15ml	Brown sugar
2		Limes - juice of
2 tablespoons	30ml	Hot mango pickle
2/3 cup	157ml	Fresh basil chiffonade
2		Jalapenos - minced
2 cups	292g / 10oz	Blanched cauliflower florets
6 cups	1422ml	Water
3 cups	480g / 16oz	Uncooked basmati rice
1 cup	237ml	Fresh uncooked peas
1/3 cup	48g / 1.7oz	Coarsely chopped parsley
		Lime wedges - for garnish
		Garnish:
		Ripe papaya slices
2 tablespoons	30ml	Black onion seeds

Recipe Instructions

Preheat the oven to 350F. Cut the eggplant into large cubes and sprinkle with 1 teaspoon salt. Set in a colander for 20 minutes. Toast the onion seeds in the oven until fragrant. In a heavy saucepan,heat 2 tablespoons of the olive oil. Add the toasted onion seed, mustard seed, cumin seed, and ginger. Cook on low heat until fragrant.

Add the potatoes and carrots and brown lightly, stirring frequently. Add the onion, garlic, cayenne, salt, curry powder, and garam masala. Stir and cook on low heat for 5 minutes. Add the coconut milk, stewed tomatoes, and brown sugar. Stir, then cover and simmer for 30 minutes, stirring occasionally. In a large skillet, heat the remaining 2 tablespoons olive oil.

Add the eggplant to the hot oil and brown. Add the lime juice. Remove from heat, and add the eggplant to the curry mixture along with the hot mango pickle, 1/3 cup of the basil leaves, the jalapenos, and the cauliflower. Continue cooking for 15 minutes. In the meantime, to cook the basmati rice, bring the water to boil in a medium pot, and add the rice. Bring to a boil again, lower heat and cover, and simmer for 10 minutes. Add the peas to the rice and simmer for an additional 5 minutes. Check the curry mixture and, when the potatoes are tender, turn off the heat.

When the rice is ready, place a portion on each plate and create a well in the center.Spoon some curry mixture into the center of the rice, sprinkle with chopped parsley, the remaining basil, and black onion seed, and garnish with the lime and fresh papaya slices.

serves 6

Source:
Chakravarti & Morizot, "Not Everything we Eat is Curry"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.