Thursday, January 27, 2011
Mike Patton Eggplant and Potato Curry
I didn't post anything yesterday because me and the roommates went out to a pan-Asian place to "celebrate" the first day of classes. It wasn't too vegan-friendly, so the less said the better. Turns out January 27 commemorates some horrible events. Luckily, today is also Mike Patton's birthday, so this curry is in his honor. He was/is the vocalist for like 8 million influential bands. Haven't really listened to his work since high school, but still got respect. Check out his band Fantômas.
I acknowledged in an earlier post that I'm not too good at making one-pot meals. Why don't I listen to myself? This came out fine, but all of the durations and some of the measurements are approximations based on little more than hunch. And I still haven't figured out how to make thick curry.
1 c. rice
1 medium red onion, diced
1/2 small bulb garlic, pressed
1 large eggplant, sliced into French fry-esque strips
1 small eggplant, similarly sliced
1 1/2 lb. red potatoes, quartered
3 1/2 c. water
1 14-oz. can fire roasted diced tomatoes with green chilies
1 13.5-oz. can light coconut milk
1 small jalapeno, chopped
2 tsp. fenugreek seeds
1 tsp. garam masala
1 tsp. curry powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. cardamom
1/2 tsp. salt
1/4 tsp. turmeric
1/4 tsp. coriander
1/4 tsp. cayenne (90K Scoville)
1/4 c. cilantro
1. Cook rice.
2. Fry the onion with oil in the bottom of a large stock pot. When translucent, add garlic. After a minute, add the eggplant and potato as you finish cutting. I actually added the small eggplant halfway through cooking because I panicked that the ratio was all wrong. You should probably not follow that example.
3. Add 2 c. water, cover and bring to a boil. Lower heat to medium and cook for something like 10-15 minutes.
4. Lower heat to medium-low. Add seasoning, optionally reserve half the cilantro for garnish. If it needs more water, use up to 1 1/2 c. Put the lid on leaving space for the steam to escape. Cook for 30-45 minutes, or until the eggplant is squishy and the potatoes are soft.