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Recipe: Late Summer Curry Medley

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An introduction to fall and winter means saying a goodbye to summer and its fresh vegetable bounty. As it starts to get cold, try warming up with this flavorful curry.

Late Summer Curry Medley
Author: 
Recipe type: vegetarian, vegan
Serves: 8-10
 
Ingredients
  • ¼ cup olive oil
  • 2 tablespoon ginger root, peeled and finely chopped
  • 2 tablespoon garlic, finely chopped
  • 1 onion, chopped
  • 3 carrots, cut in bite size pieces
  • 2 teaspoons salt
  • 1 small butternut squash, peeled and cut into 1” chunks
  • 3 Japanese eggplants, ends removed, cut length wise and then into slices
  • 6 cups assorted tomatoes, chopped
  • 1 cup assorted peppers, cut into bite size pieces
  • 1 yellow squash, ends removed, cut length wise and then into slices
  • 1 can chick peas, drained
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon coriander
  • 3 tablespoons fresh basil, chopped
  • 2 tablespoons fresh cilantro, chopped
  • ½ cup water
  • 2 cups snow peas, sliced
Instructions
  1. In a large pot, heat the oil over high heat until a drop of water flickered into the pil splutters instantly. Stir in the ginger and garlic, and then add the onions, carrots, and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and golden brown.
  2. Add the butternut squash, and the eggplant, and cook for another 5 minutes. Add the tomatoes, peppers, yellow squash and chick peas, and let cook down for another 10 minutes. Add the cumin, cinnamon, coriander, basil and 1 tablespoon of the cilantro. Mix in the water and add the snow peas. Cover and reduce heat to low. Simmer for 10 more minutes.
  3. Adjust seasonings to taste, by adding more salt, cumin, cinnamon, coriander, garlic or ginger, if you would like. Let cook another 10 minutes, until all of the vegetables are soft and flavors have come together. Sprinkle with the remaining tablespoon of fresh cilantro. Serve with Saffron Rice, Quinoa or Garlic Mashed Potatoes!

 

Step-by-Step Photo Instructions

In a large pot, heat the oil over high heat until a drop of water flickered into the pil splutters instantly. Stir in the ginger and garlic, and then add the onions, carrots, and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and golden brown. Add the butternut squash, and the eggplant, and cook for another 5 minutes. Add the tomatoes, peppers, yellow squash and chick peas, and let cook down for another 10 minutes.

Add the cumin, cinnamon, coriander, basil and 1 tablespoon of the cilantro. Mix in the water and add the snow peas. Cover and reduce heat to low. Simmer for 10 more minutes.

Adjust seasonings to taste, by adding more salt, cumin, cinnamon, coriander, garlic or ginger, if you would like. Let cook another 10 minutes, until all of the vegetables are soft and flavors have come together. Sprinkle with the remaining tablespoon of fresh cilantro. Serve with Saffron Rice, Quinoa or Garlic Mashed Potatoes!

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More


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