I put “curry” into the category of dishes that I am better off eating outside of the home. Whenever I have thought about preparing a curry, I usually find that I am missing 1 or more of the spices. I was excited about this From Scratch Club recipe because I actually had all of the necessary spices on hand: tumeric, coriander, cumin and cheyenne. So, between my CSA pick-up and the pantry, I had all the required ingredients on hand. Ok, I was missing cilantro, but I didn’t let that stand in my way.
I sauteed the onions and shredded ginger as instructed, then added in the eggplant. The tumeric made it all turn a pretty pale yellow. The thought that I don’t use tumeric enough in my cooking also came to mind. I fear I overdid it on the quantity of eggplant. I had hoped to use up 2 eggplants (sad that I’ve come to use that language after a long summer of cooking!), but after dicing up 1 1/2 eggplants, I realized I already had much more than I would ever consume. I knew Sam would help me, but still.
I then added the chopped tomatoes, including a handful of yellow cherry tomatoes, too, simply because I had them on hand, and then added about 1/4 cup of tap water to ensure the mixture would not be too dry. I needn’t have worried because the tomatoes soon broke down and there were plenty of “juices.”
Conclusions: Yummy eggplant dish with mild spices and seasonings. I think I heavied up on the eggplant component and probably needed more spices and garlic to compensate for that. I would have liked a stronger curry flavor, but very tasty nonetheless. I had some for lunch today with crusty bread and loved it. Hubs doesn’t know what he’s missing. Thank you, From Scratch Club, for the inspiration!