A MOUTHFUL OF CURRIED VEGETABLES
Middle Eastern food is one of my absolute favourite types of cuisine, especially for vegetarians and vegans. I love going to restaurants and ordering in, but I honestly don't make it myself at home...which is kinda weird since I pretty much make everything at home! I guess there are some flavour profiles I prefer to leave to the experts who learned from the best growing up.
I had a craving for curry last night, but had all these veggies at home that I needed to use up. So I thought, what the hell - let's make some curried veggies! I was super happy with how this dish turned out. It's not a traditional curry, I always add my own spin and flavour, but it's quite delicious and hits the spot.
I enjoyed this dish on it's own, as did my 2.5 year old, but if you feel you need more oomph, you could always add some quinoa, chickpeas, or even tofu.
A Mouthful Of Curried Vegetables
(Serves 2 as a main, or 4 as a side)
Print recipe HERE.
- 398 ml can diced tomatoes
- 10 baby potatoes, quartered
- 1 medium eggplant, peeled and diced
- ½ medium butternut squash, peeled and grated
- 1 medium onion, diced
- ½ cup low-sodium vegetable stock
- ½ cup frozen peas
- ¼ cup cilantro, roughly chopped
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. mustard seeds
- 2 tbsp. extra-virgin olive oil
- sea salt
- In a large saucepan, heat olive oil over medium heat and add onion and spices. Cook about 3 minutes.
- Add butternut squash and stir. Cook 1 minute.
- Add eggplant and potatoes and stir.
- Add diced tomatoes (liquid included), stir, cover and reduce heat to medium-low.
- Cook for about 20-25 minutes, stirring occasionally, until potatoes are fully cooked. Periodically, if you notice more liquid is needed in the pan, gradually add vegetable stock and stir.
- During the last 5 minutes of cooking, add peas and cilantro. Season with salt.