Eggplant-Zucchini Curry
2 cloves garlic, minced
2 tablespoons vegetable oil, divided
1 large yellow onion, thinly sliced
1 medium-large eggplant, cut into medium cubes
2-3 zucchini, cut into medium cubes
1-2 medium potatoes, optional (for main dish)
2 cups water
1-2 bouillon cubes
all-purpose seasoning (I use Badia, but Blue Adobo will do in a pinch)
2-3 tablespoons curry powder
1-2 tablespoons cumin
salt and pepper, to taste
1 egg substitute (http://vegweb.com/index.php?topic=7678.0)
1. Saute garlic in 1 tablespoon oil, then add onion and rest of oil. Saute this until soft and golden. Add eggplant, zucchini, and potatoes, if desired, plus water. Bring to a boil, then lower to a simmer.
2. Add bouillon, and season liberally with all-purpose seasoning. Let veggies cook as the liquid is partially reduced, stirring frequently to make sure ingredients heat evenly. When all is al dente, add cumin and curry powder. Fold in.
3. Add egg substitute to thicken the remaining liquid, cover pan and let it finish cooking over very low heat. Season to taste with salt and pepper.
May be served as side dish, by itself as main dish with potatoes or over pasta for combination main dish. I suggest that this be tasted throughout and adjust the seasonings accordingly.
Source of recipe: I love eggplant and zucchini and Indian food, so this seemed like a great combination. Lo and behold, it was!
SO HOW'D IT GO?
Very tasty! I only used zucchini, eggplant, onion and two peppers and then decided to add some baby corn and lime juice. Served it with rice. Perfect!