
Recipe adapted from Eating Well
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon mustard powder
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1 1-pound organic eggplant, cut into 1-inch chunks
- 3 cups cauliflower florets
- 1 15-ounce can diced tomatoes
- 1 15-ounce can chickpeas, rinsed
- 1/2 cup water
Toast the spices in olive oil for a minute or two. Add onions, eggplant, and cauliflower and saute for a few minutes--until onion is translucent. Dump in drained chick peas, tomatoes, and water. Simmer until tender, 15 to 20 minutes. Add some more hot curry and s&p to taste and serve over brown rice. I used Trader Joe's Brown Rice Medley with black barley and daikon radish seeds. Mmm. Much better than a McRib.
Don't diss the McRib.
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