Not the prettiest thing I’ve ever made, and definitely a work in progress, but this wasn’t bad for a quick Monday dinner. I usually like to make my own blend of curry spices, but last night I cheated, toasting a blend of store-bought curry powder and garam masala in butter along with some fresh curry leaves, then adding chunks of eggplant, sweet potato and cauliflower from Wishing Stone Farm, a bit of fresh tomato puree from the freezer, and some water. I brought the mixture to a boil then let it cook uncovered until the sauce had thickened and reduced a bit, then threw in a couple of handfuls of frozen peas right at the end for a pop of color and sweetness. I served it over rice, with a dollop of Narragansett Creamery yogurt on top and purchased garlic naan on the side.
3 thoughts on “Curry in a Hurry”
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Looks tasty! I would love to make this later in the week– what would you do differently were you to make it again?
i need to cook this kind of thing on a regular basis. i am behind on my curry’s…
I cannot wait to make this dish. This recipe looks so simple.
Thanks for posting it.
Melissa
saucychef.blogspot.com/