From being behind a week on posting , I'm actually now a week ahead of myself. The next 6 posts have all been photographed, I just need to write them out . ( The hardest part for me ) So that brings us to today's recipe, Vegetarian Curry , a first for me. Not the curry part ,Ive made loads of those over the years in all sorts of different styles, just never without meat . Also , Ive never used Indian Eggplant before , so this dish was a little interesting for me.This is one of those quick and easy meals, it can be ready in under 45 minutes , with only a few minutes prep. and for the people like me that are on a budget , this one is really cheap, total cost about $5 for enough for 4 bowls full.
You will need for this recipe.
1 Can of Chick Peas - Or 3 cups of dried ones soaked over night, and boiled $1.00
1 Jar of Whole Roma Tomatoes - Homemade if possible $ 0.50
5 Indian Eggplants ( Baby Eggplants ) $2.50
6 or 8 Mushrooms - Again , I only seemed to have white on hand. $1.00
3 Tablespoons of your favourite curry powder.$ 0.25
|The stars of the show, Chick Peas, Indian Egg Plant, White Mushrooms, Madras Curry , My home canned garlic/basil tomatoes :)|
|First thing I did was to chop the ends off the egg plants , quarter them, a light spray of olive oil so they don't stick, and a sprinkle of coarse sea salt. |
Second things is to get the chick peas boiling, while you get started on the mushrooms.
|Rinse the mushrooms, I like to remove the stems ( save them in a freezer bag, for future uses stocks, or mushroom paste ) then quarter, a quick pan fry before adding the other ingredients will get some colour on them. |
|This was my first try at canning, and it was a major success, I bought 50lbs of tomatoes for $18, a few hours work, and I saved a bundle :) and had 25 jars full to show for it. My latest curry powder to try... smells great! Nice and hearty.|
|Just dump the tomatoes , liquid and all into the pan with the mushrooms. They will break up and help make the sauce. I added 3 tablespoons of curry powder to this , was just right.|
|Everything should be simmering along nicely ....|
|After roasting for about 25 minutes at 350F the egg plants are ready.|
|Add the egg plants in for the last couple of minutes, stir well, breaking up any large tomato pieces with the spatula. Simmer until you like the consistency.|
|I tend to like mine a little thick. Here you have it , my second ever vegetarian recipe :) Turned out well, but I must add it tasted even better the next day , when the curry had intensified. |