Sunday, October 4, 2015

Time for stew

I’m going to be honest here, I didn’t even really realize that I hadn’t posted anything, I’ve been so busy.  Summer always does that to me.  And I’m not promising that I’m going to go back to blogging regularly, but I’ll try.   I post here for me more than anyone else, so…

Anyway, the weather has turned cold quiet suddenly; and I suspect it’s going to be a very, very cold winter.  The only thing that saves winter for me is the fact that I like soup & stew.  This past week I made the equivalent of a vegetable curry stew, I’m sure that is not the correct cultural name, but I don’t really think what I made qualifies as a Dhal, but it was close and completely influenced by A Bollywood Affair by Sonali Dev.  It’s funny how reading can influence what I want to eat, but it’s something as natural to me as breathing.   After looking at a few recipes, I decided to just go with my gut and put together a meal based on what I wanted rather than a specific recipe.  I think it turned out fairly well and I’d make it again.

Vegetable Curry Stew

2 small eggplants
½ bag frozen cauliflower florets, thawed and diced
½ bag frozen sweet potatoes, thawed and diced
½ large white onion, diced
1 cup  Channa Dal
2 tbsp. minced garlic
3 tbsp. cilantro
Garam Masla
Ground Cumin
Ground Coriander Seed
Salt & Pepper
Olive Oil
Vegetable broth

Clear dal of any stones and soak in hot water until most water has been absorbed.

In a large pot, add about 2 to 3 tablespoons of olive oil.  Add garlic and onion.
Peel and dice eggplant, to pull water & bitterness out of eggplant salt and place on paper towels for 10 to 15 minutes. 
Once water is drawn out of eggplant add them to the onions.
Add cauliflower and sweet potatoes.
Season generously with spices.
Add cilantro.
Add dal.
Cover with vegetable broth, about 3 cups.

Cook  covered over medium low to very low until vegetables and beans are soft, about 45 minutes.  To get to a thicker stew-like consistently cook uncovered for an additional 15 minutes.

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