Smoky Eggplant and Zucchini Curry

Charring the eggplant’s skin delivers a smoky element to this Indian-inspired curry, with simple ingredients and a lot of taste. Add additional spices if you like your curry flavor more intense. Serve with Basmati rice or naan.

Smoky Eggplant and Zucchini Curry

1 large eggplant
2 tablespoons (30mL) extra-virgin olive oil
2 small yellow, diced
2 cloves garlic, minced
2 serrano chiles, minced (optional)
1 1/2-inch piece fresh ginger, finely chopped
1 3/4 teaspoon garam masala
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 zucchini, cut in 1/2-inch cubes
3 medium tomatoes, chopped
Fine sea or Himalayan salt to taste
1/2 cup chopped cilantro

Pierce the eggplant about 10 times with a sharp knife and put it on a baking sheet. Broil, turning about every 7 minutes, until skin is blistered. Put the eggplant in a bowl. Cover the bowl with plastic wrap and let steam for about 5 minutes to loosen the skin of the eggplant. Remove the lid and let cool.

Heat the oil over medium-high head in a small saucepan or deep skillet. Add the onion and cook until starting to soften, about 5 minutes. Add the garlic, chiles (if using), and the ginger. Cook until fragrant, about 2 minutes. Stir in the garam masala, cumin, turmeric, and cinnamon. Add the zucchini and continue to cook until it begins to soften, about 6 minutes.

Stir in the tomatoes and add a few dashes of salt, and reduce to medium-low heat. Peel the skin from the eggplant (it will easily come loose), then coarsely chop the eggplant and add it to the pot.

Let simmer, stirring infrequently, for 20 minutes. Season with additional salt (and spices, if desired), to taste. Stir in cilantro before serving.


One Pot Indian Curry

If you are new to Indian food, use about half of the spices, then add more to taste. This cooks up nice and thick, but if you want a thinner, soupier version, use additional water. This isn’t authentic (obviously?), but it just tastes really good.

ST - indian curry

One Pot Indian Curry

1 tablespoon extra-virgin olive oil
2 small yellow onions, chopped
2 to 4 cloves garlic, minced
1 (2-inch) piece ginger, peeled and finely chopped
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 1/2 tablespoons garam masala
2 teaspoons turmeric
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
Sea or himalayan salt to taste
Freshly ground black pepper to taste
3 large carrots, peeled and chopped
3 turnips (not rutabaga), peeled and chopped
1 large red bell pepper, seeded and chopped
3 plum tomatoes, chopped
1 1/2 tablespoons tomato paste
2 1/2 cups water
1 cup brown basmati rice
1 can lite organic coconut milk
2 cups cooked chickpeas
8 cups loosely packed baby spinach
1/2 cup loosely packed cilantro, chopped (optional)

Heat the oil in a large saucepan. Add the onions and cook for about 5 minutes, until softened. Add the garlic and ginger, and continue to cook until fragrant and cooked through, about 2 minutes. Add the remaining spices and stir to mix. Let cook about 1 minute until fragrant.

Add the remaining vegetables. Mix well, and cook, stirring often for about 5 minutes, just until they begin to soften. If the mixture becomes to dry, add a splash of water. Mix in the tomato paste, water and rice. Bring to a boil. Reduce to a simmer, cover, and let cook about 45 minutes, until rice is tender. Remove the lid and add the remaining ingredients. Cook for an additional 10 minutes, adding water if necessary, until warmed through.

Cabbage Chickpea Curry

To me, the ultimate comfort includes cabbage (hey, I’m Polish!) and lots of curry (not-so-Polish). The recipe easily doubles, and freezes well, too. Like most curries, it gets better the next day.

Cabbage and Chickpea Curry

Cabbage Chickpea Curry

  • Servings: 4 (with rice)
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1 tablespoon extra-virgin olive oil
4 green onions, chopped
1 2-inch piece fresh ginger, peeled and grated
1/2 to 2 teaspoons dried chiles (to taste)
1 (28oz/828mL) can no-salt whole tomatoes
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 large (about 3 pounds/48oz) cabbage, such as Napa or Vietnamese, shredded
Sea or Himalayan salt to taste
1 (28oz/828ml) can no-salt added chickpeas, drained (I like Eden Foods)
1 tablespoon lemon juice

In a large saucepan, heat the oil over medium-high heat. Add the green onion, ginger, and chiles. Cook until the onions are soft and the mixture is fragrant, about 2 minutes.

Add the tomatoes, turmeric, coriander, cumin, and garam masala. Use a spatula to break up the tomatoes. Mix well. Add the cabbage in stages, letting it cook down to create more room in the pan, turning the mixture often so the cabbage on the top gets into the juices and spices on the bottom.

Once all the cabbage is added, cover and lower to medium-low heat, simmering until the cabbage is tender and sweet, about 30 minutes. Season with salt to taste. Add the chickpeas and lemon juice. Bring to medium-heat, uncovered, and let cook until the liquid has mostly absorbed, stirring often.

I love this best served alongside The Best Rice Cooker Brown Rice.