Sunday, October 20, 2013

Vegetable Curries

I went on a curry bender last week, cooking four different vegetable curries in four days. Accompanied by some raita and mango chutney, the last evening was a feast. The freezer is now well stocked too!

As the following list shows, I'm very fond of aubergine (or eggplant; I'm indiscriminate in the term I use). The first two recipes, I've made and blogged about before, but two were new, adapted from the Madhur Jaffrey Cookbook.

  • Aubergine bharta —roasted and peeled eggplants cooked down into a pillowy, spiced mass
  • Saag paneer —spinach curry, but made with haloumi cheese instead of paneer. The firm, salty haloumi worked really well here. Firm feta or tofu would also be an option.
  • Aubergine curry—such a fast simple curry with great flavour coming from the combination of fennel seed and fenugreek seed.
  • Cauliflower curry—another easy curry that does great things for somewhat bland cauliflower