Look, being the food snob that I am, I do find it difficult creating a curry recipe that has no relevance to any particular Asian country. When people say they love “Asian food” my snobbery shows on my face as I cringe and scrunch my fingers together. However, beggars can’t be choosers and I choose my choice. We all know no one likes the food police. This curry has absolutely no genre or belonging, it’s just super yummy, easy, healthy, cheap and perfecto for tomorrows lunch.
Eggplant & Zucchini Curry
Adapted from Hemsley & Hemsley
Serves 4
Ingredients
Olive oil
1 brown onion, finely chopped
4 cloves of garlic, crushed
1tbs chopped ginger
1tsp turmeric powder
600ml chicken stock – veg stock will also work
400ml coconut milk
4 tomatoes
1 green zucchini, diced
1 eggplant, diced
Handful of sliced mushrooms
Handful of cashews
4tbs kecap manis – sweet soy
Zest and juice from half a lemon
1/2tsp salt
Method
Heat a few tbs of olive oil in a large pot and gently saute the onion, garlic and ginger for 10 minutes or until soft and translucent. Stir the turmeric through the onion mix then the chicken stock and coconut milk. Bring to the boil then add all the veg.
Reduce to a gentle simmer then leave to cook for 20-30 minutes. In the meantime heat through the cashews in a hot pan until they get some colour then leave aside.
Stir through the cashews, kecap manis, lemon zest and juice and salt then serve with rice, cous cous, quinoa or cauliflower rice.
