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Eggplant Potato Curry W/ Basmati And Peas

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy 6 Servings

INGREDIENTS

1 Eggplant, about 2 pounds
Salt to taste
1 t Black onion seed + 2 T for
garnish
4 T Olive oil
1 t Black mustard seeds
1/2 t Cumin seed
1 T Ginger root, minced
2 Whole new potatoes, unpeeled
and diced
2 Whole carrot, sliced thin
1/2 moon
1 Yellow onion, medium dice
2 Cloves garlic, minced
1/2 t Cayenne
3 t Salt
4 T Curry powder
1 T Garum masala
15 oz Coconut milk
15 oz Stewed red ripe tomatoes
1 T Brown sugar
2 Limes, juice from
2 T Hot mango pickle -Or-
1 T Apple cider vinegar
2/3 c Basil, fresh chiffonade
2 Whole jalapeno, minced
2 c Cauliflower florets
blanched
6 c Water
3 c Basmati rice, uncooked
1 c Peas, uncooked
1/3 c Flat leaf parsley, coarsely
chopped
Lime Wedge, for garnish
Ripe papaya slices, for
garnish

INSTRUCTIONS

Preheat the oven to 350F.  Cut the eggplant into large cubes and
sprinkle with 1 teaspoon salt.  Set in a colander for 20 minutes.
Toast the onion seeds in the oven until fragrant. in a heavy  saucepan,
heat 2 tablespoons of the olive oil. Add the toasted onion  seed,
mustard seed, cumin seed, and ginger. Cook on low heat until  fragrant.
Add the potatoes and carrots and brown lightly, stirring  frequently.
Add the onion, garlic, cayenne, salt, curry powder, and  garam masala.
Stir and cook on low heat for 5 minutes. Add the  coconut milk, stewed
tomatoes, and brown sugar. Stir, then cover and  simmer for 30 minutes,
stirring occasionally.  In a large skillet, heat the remaining 2
tablespoons olive oil. Add  the eggplant to the hot oil and brown. Add
the lime juice. Remove  from heat, and add the eggplant to the curry
mixture along with the  hot mango pickle, 1/3 cup of the basil leaves,
the jalapenos, and the  cauliflower. Continue cooking for 15  
minutes.  In the meantime , to cook the basmati rice, bring the water
to boil  in a medium pot, and add the rice. Bring to a boil again.,
lower heat  and cover, and simmer for 10 minutes. Add the peas to the
rice and  simmer for an additional 5 minutes.  Check the curry mixture
and, when the potatoes are tender, turn off  the heat. When the rice is
ready, place a portion on each plate and  create a well in the center.
Spoon some curry mixture into the center  of the rice, sprinkle with
chopped parsley, the remaining basil, and  black onion seed, and
garnish with the lime and fresh papaya slices.  Recipe by: Jump Up and
Kiss Me/tpogue@idsonline.com  Posted to Recipe Archive - 19 Jan 97 by
ted by: tpogue@idsonline.com  on Sun, 19    Jan 9.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 315
Calories From Fat: 218
Total Fat: 25.5g
Cholesterol: 0mg
Sodium: 1558.8mg
Potassium: 735.9mg
Carbohydrates: 21.5g
Fiber: 6.1g
Sugar: 8.4g
Protein: 6.3g


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