It seems that I am ‘all curry’ this week. Made some chicken curry laksa over the weekend and made extra pasta for dinner earlier in the week. And also I headed over to Old Town Kopitiam for a dosh of roti goodness. And since I had leftover springs of curry leaves, it is great excuse to make another curry.
Just a side distraction, I bought a beautiful but weird looking eggplant from the farmers market over the weekend. It did remind me of pinocchio at certain angle but you may think otherwise. I have to say all ingredients in this photo is organic. Bliss. It makes so much difference to a dish. Tomato actually tastes like a tomato. If you know what I mean.
- 600gm of nice chunky eggplant
- 600gm of thick sliced zucchini
- 500gm of small cubed potatoes
- 4 tomatoes, quartered
- 40gm garlic
- 40gm ginger
- 80gm shallots
- 2tsp of mustard seeds
- 2tsp of grounded cumin
- 2tsp of tumeric powder
- 3tsp of chilli powder (optional or you can choose to add or take off)
- 4tsp of grounded coriander
- 2tsp of grounded cinnmon
- 500ml water
- 500ml yogurt
- 1 bunch of fresh coriander (or use mint leaves)
- 1 lime juice
- 3 tsp of sugar
- 3tbsp light soya sauce
- 5tbsp of peanut oil
- Blend or grind the ginger, shallots and garlic into a nice smooth paste
- Place the mustard seeds into the hot oil and hear it pop and once it stops popping, add the ginger, shallots and garlic paste and stir through for 5mins or until fragrant
- Add the small cubed potatoes first with all the spices (cumin, cinnamon, tumeric, coriander), stir and cook for 5 mins
- Add both eggplant and zucchini. Stir and coat. Add the water and allow everything to simmer for 10-15mins
- Add freshly chopped coriander, lime juice and sugar (tweak accordingly). Season with salt and light soy sauce. Taste and tweak. Add the yogurt and take pot away from heat. Stir through
- Sprinkle some freshly chopped coriander and red cut chiilies for extra kick (optional). Serve hot with rice or naan bread
Curries need not be heavy or super spicy. In this recipe, I have used yogurt instead of coconut milk. And the amount of chilli powder used is determined by the cook. I call it Summer curry because it is definitely light and refreshing from the lime juice and fresh herbs. It is a one pot wonder and just so quick and easy to whip up.
So again I will urge as many of you to join me. Being meatless once a week is easy. And if we all do it, it really helps the environment.
Do you have a summer curry to share?