Thursday, July 18, 2013

Eggplant & Pepper Curry (Plus Tips on Freezing Basil)

Who doesn't love a good curry?  Okay well I'm sure there are folks who don't enjoy curry, but I question whether or not they despise all that is good and wonderful in the world.  Be it a traditional Indian or Thai curry, German currywurst, or a thick, pub style curry in the UK, if it has curry in it, I want to eat it.  So the other night having a fridge full of basil, eggplant and bell peppers I decided it was curry time.  You'll be getting a whole bundle of basil this week, so this quick and easy curry will be a great way to use up a good portion of it, and then freeze the rest to preserve it.  Just snip the leaves from the stem, rinse and allow leaves to dry on the counter for about 30 minutes.  Then loosely layer leaves in a freezer bag and place in freezer for future use.  When you want to use them, just remove the bag and allow to gradually thaw.

But enough of onto the curry!

Eggplant & Pepper Curry

2 Tbsp olive oil
1 sweet onion, chopped
3 baby neon eggplants, cubed
3 bell peppers (1 green, 1 white and 1 purple), seeded and chopped
2 Tbsp Dizzy Pig Bombay Curry-ish seasoning (now in store!)
1 cup plain Greek yogurt (or Tofutti Sour Supreme for dairy-free/vegan)
2 cups water
3 Tbsp basil, chopped
Jasmine rice for serving

In a saute pan, heat olive oil and cook onions over medium high heat until they begin to caramelize.  Add in eggplant and bell peppers and cook for 3-5 minutes or until eggplant begins to brown.  Stir in Curry-ish seasoning and cook for an additional 1-2 minutes.  Mix in Greek yogurt and then add in water.  You may not need the full two cups or you may wish to add more, whatever your sauce thickness preference is.  Simmer for an additional 3-4 minutes, and stir in chopped basil.  Serve over jasmine rice.

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