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Home » Side Dishes

Curried Eggplant from Random Hills Farm, Weare, NH

By Helen Brody (December 26, 2013)

Located in Weare, New Hampshire and founded in 2010, Random Hills Farm is located on land that has been used for agriculture in various forms for 140 years.  See http://www.randomhillsfarm.com for more recipes and to purchase their cookbook.

eggplantIngredients:

2 tablespoons curry powder

1 teaspoon garam masala

1 /2 teaspoon dried mustard

½ teaspoon celery seeds

2 tablespoons olive oil

1 large onion, chopped

2-3 cloves garlic, minced

1 teaspoon peeled finely grated fresh ginger

1 medium eggplant, cut into 1 inch cubes

2 cups green beans, chopped

1 cup cauliflower florets

5-6 tomatoes, diced

1 15oz can chick peas, rinsed

1/2 cup water or coconut milk

Directions:

Heat a heavy saucepan over medium heat, add curry powder, garam masala, mustard and celery seeds. Toast, stirring, about one minute until spices begin to darken. Remove to a bowl.

Heat oil in the pan, add onion, garlic, and ginger and cook until softened, 3-4 minutes. Stir in all the other ingredients, including the reserved spices. Bring to a simmer.

Cover, reduce heat, and cook 15-20 minutes until the vegetables are tender. Add more water or coconut milk if necessary, although the liquids from the squash and tomatoes usually make a nice broth. Serve over rice, topped with a spoonful of yogurt if desired.

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