I'd like to start off this post by stating that the eggplant with a natural nose and imposed eyes and mouth is not in any way a racial reference, or has anything to do with the abhorrent practice of "blackface" costumes or decorations. The eggplant is purple, not black.
Anyways, Happy Early Halloween! My husband and I are celebrating by doing mid-terms and making pancakes and curry together ( the pancakes were for breakfast). This curry utilizes the expressive eggplant above, as well as ginger, garlic, a host of fresh ground spices, and some very fresh beef from one of our neighborhood butchers. We need to talk about how beautiful this beef is...marbled, bright red, perfect. If you want to go all autumnal, you can substitute cooked pumpkin cubes for the eggplant, but in the Bronx, pumpkins still cost $6, so here we are with our 99 cents- per-pound eggplant. Ingredients 1 pound beef stew meat, cut into bite sized pieces 1 can coconut milk 1 teaspoon salt+more to taste 2 tablespoons chopped ginger 2 tablespoons chopped garlic 1 tablespoon or more sriracha 1/4 cup sugar 1.5 tablespoons garam masala 2 tablespoons soy sauce 1/2 tablespoon cinnamon 1/2 teaspoon ground fenugrek 1/2 teaspoon ground black onion seeds 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot 2 cups cubed eggplant/pumpkin 2 tablespoons coconut or olive oil Cook 1 cup of dry rice according to package directions Directions Add the coconut oil, spices, onion, and garlic to a hot pan. Cook until toasted, stirring frequently. Add all remaining ingredients except the beef. Cook for 10-15 minutes until the celery is tender. In a sautee pan, toss the beef with a dash of salt and sugar. Cook until desired doneness. Serve curry with cooked rice and beef.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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