September 16, 2014
I haven’t been here for a while for a reason.
In the last 6 weeks we went back to Hungary and then spent a week in Italy, where it was literally rainy. Awful. Honestly. But the food was brilliant as always.
And going back to Hungary I was spoiled as my Mum, Mother-in law, and my Sister cooked most of the time, so I hardly cooked anything. I enjoyed the fantastic Minestrone what was made by my Mother-in-law, my Grandma’s Filled Pepper, my Mum’s Floating Island and my Sister’s lovely stews. My boys ate dozen of Scnitzels with chips almost every other day and no doubt they were not bored by that by the end of the long holiday. But by the end of the sixth week I really missed my kitchen. I would have liked to cook and bake in my own dishes to my taste. I had many ideas what to bake with figs, grapes, blackberry and try something new with squash, chestnut and so on.
So here is my very first recipe at the beginning of autumn. A real comfort food. Ideal diner on a rainy day when it’s chilly outside but eating a hot curry can be heart warming. Curry with Chickpeas Squash and Aubergine. The whole meal was inspired by the vegs which are in season now, and seasoned with mild, fragrant spices.
Serves 4-6
2 aubergines
half of squash
2 tins of chickpeas
2 tins of chopped tomato
1 onion
2 garlic cloves
2 tbsp canola oil
1 teaspoon coriander seeds
half teaspoon cumin seeds
1 heaped teaspoon garam masala
2 cardamom pods
a thumb sized fresh ginger
a bunch of fresh coriander
fresh chilli to aste
salt
a good dollop of natural yoghurt
- Heat the oil in a saucepan. Add chopped onion, garlic, and the peeled, grated ginger. Sautee for a few minutes.
- Wash the aubergines, remove stalks then dice into big cubes. Put into a bowl, sprinkle with salt and set aside for at least 20 minutes. Preheat the oven to 180 C.
- In an other dry frying pan heat the spices on medium: coriander, cumin seeds, garam masala, cardamom seeds. When they get fragrant remove from the hob. Pour the spices into a mortar add some oil and crush well. Add to the onion and heat on medium.
- Add tomato, finely chopped coriander leaves and cook for 10 minutes until the sauce gets thick.
- Meanwhile put the aubergine on a greased baking tray. Bake in the oven for about 10-15 minutes or until golden and tender.
- Peel the squash remove the seeds. Cut into cubes.
- Pour the sauce into a blender and make a smooth puree. Pour the puree back into the pan then add chickpeas. Cover with a lid and cook for about 10-15 minutes.
- Add the squash and cook for an other 10-15 minutes, then add the baked aubergine.
- Give a good stir and cook for a few minutes then remove from the hob.
- Serve warm with a good dollop of natural yoghurt and finely chopped cilantro.
Thalia @ butter and brioche
I definitely will be recreating this yummy curry recipe.. looks delicious and full of flavour! Thanks for the great vegetarian recipe!