Eggplant Curry

Name: Eggplant Curry
Yield: serves 4
Ingredients: 4 green onions; 1 large eggplant; 2 potatoes; 1 large onion; 1 red bell pepper; 3 cloves garlic; 2 tablespoons olive oil; 1 (15-ounce) can diced tomatoes; 3 tablespoons curry powder; 1 cup water; 1/2 vegetable bouillon cube; Salt and pepper; 2 cups cooked jasmine rice (see page 6)

December 14, 2011

I never realized that there were so many ways to make curry until a few of my friends got into a discussion of the virtues of the different types. There’s red, made with red chiles; green, made with green chiles; and yellow, made with turmeric. Countries all across Asia, from India to Malaysia to Thailand (and Mongolia!), have dishes called curries—all spicy. Then there’s the wet/dry divide, which has to do with how much sauce the dish has. In case you’re interested, this is a dry, yellow, Indian-style curry.

Recipe notes

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