Last night DH and I were unexpectedly kid-free, so we went out for sushi: edamame, miso soup and seaweed salad to start, then shared a sushi/sashimi platter. Walked over to the frozen yogurt shop for dessert.
Tonight, it will be slow cooker eggplant curry with naan. Maybe some sliced cucumbers and avocado on the side.
Mind sharing the recipe? I'm always looking for more vegetable focused slow cooker recipes.
I'd be happy too, but honestly, this one was not a huge success. I got the recipe from our CSA newsletter and it was....missing something. Maybe someone here can offer suggestions for improvement:
1 medium eggplant, cubed
1 onion, diced
1 cup vegetable broth
1 14.5 oz can diced tomatoes, drained
1T curry powder
1/2 T cumin
1 bay leaf
salt, pepper to taste
1/4 t cayenne (optional)
Combine in slow cooker and cook for 4-6 hours on low (I did 6)
What I see missing is extra virgin olive oil and garlic. I would also caramelized the onions a bit first and throw in the spices with them to saute a little to release their aroma. I always add chopped curly parsley and a couple of slices of lemon plus a little lemon juice.
Here is how i make a curry sauce from a recipe I got from a guy who lived in India for some time:
1 T vegetable oil (I use extra virgin olive oil)
1/2 medium white or red onion chopped
2 large cloves garlic, pressed
1 T dried mustard seeds
2 small dried red chilies, optional (or a little cayenne powder might substitute)
1 small carrot, shredded
1/2 tsp ground black pepper
1 tsp. each
1 T of chili powder
2 T curry powder (I avoid ones that are salted)
3 thin slices of lemon
rest of the lemon's juice
1/2 to 1 cup chopped curly parsley leaves
2 cups veg or chicken broth
Heat oil in skillet and saute the onion until it caramelizes a little.
Add the mustard seeds (watch out because they pop around) and saute a little more.
add the carrot, garlic and the chilies and saute for a minute. Remove chilies if you don't want it too spicy.
Push everything to one side and add the spices, saute for 30 or 40 seconds to release the aroma.
Add the parsley
Add the lemon slices, broth and lemon juice.
I might throw in some fresh ginger, too.
I bring it to a simmer and add the vegetables and cook until done.
We like this a lot, but make it on the stove top. I don't know why someone couldn't make it in a slow cooker. Maybe the lemons would not hold up and you might want to add them later or something.
Anyway, for what it's worth...and now I know what I'm having for dinner. tonight.