Eggplant and squash curry
*NOTE: THIS RECIPE WAS SALVAGED FROM THE DISCIPLE'S ORIGINAL DOCUMENTS. IT APPEARS TO BE WRITTEN BY THE DOLOROSA. SOME SUBSTITUTIONS HAVE BEEN MADE FROM THE ORIGINAL RECIPE FOR NON-TROLLS WHERE TRADITIONAL ALTERNIAN INGREDIENTS MAY NOT BE AVAILABLE.
Are we really planning on giving this out to our followers? Not that I do not love making food, but many are on the very active run, we should realize. And having something like this could be very dangerous.
Still, it might bolster spirits, and I hope that yours are bolstered today! I have a recipe for the vegetarians in the crowd, following on our dear Disciple's theme. This one requires more cutting of vegetables, but all for a good cause!
The main thing to remember about a vegetarian curry is that you will be using something else to be the centerpiece of the dish instead of beast meat. Chose wisely. Lentils pick up flavors beautifully, but can be irritating to cook. Potatoes, while filling, often make your local Huntress crave steak. Chickpeas can augment pretty much anything, and add texture, but they don't pick up curry flavor as quickly as other things. I personally favor squash, cut and cubed, as it has a lovely orange glow, and strong flavors of it's own that add to the curry even as it absorbs the spice.
Here are some Ingredients to Consider:
1 (14-ounce) can diced tomatoes or stewed tomatoes
1 to 1 1/4 pounds peeled pumpkin or butternut squash, cut into bite-size pieces
1 medium eggplant, chopped
2 tablespoons oil for the pan
Salt and freshly ground black pepper
2 small onions or 1 large, quartered lengthwise and thinly sliced
4 cloves garlic, sliced, smashed or chopped
1 (1-inch) piece fresh ginger root, peeled and grated
All of your other vegetables that you're trying to get rid of. Think some more soft veggies like the tomatoes: peas, mushrooms, or strange frozen vegetable medleys. These will compliment the squash.
The hard vegetables I would recommend with the squash would be things like fresh green beans, broccoli, carrots and snow peas. Crunch that softens in the pot, but not filling.
Two cups honey sweetened plain Greek style yoghurt.
Now your curry powder! Again, there is the pre-made stuff, but you can make your own with cumin, coriander, and turmeric or work with other spices that will compliment the ginger. If you've already tried out the Disciple's curry, you probably made some/have some already. You can make it up at home!
Lime juice is an optional extra that can give your rice a bit of zing.
Directions
Cut up your vegetables and do the prep work indicated in the ingredients list (seeing fresh veggies, and so forth. Squash needs to be cut up, and that can be quite the task).
Blanch the squash in boiling hot water for one to two minutes, and then immediately cool it off.
Put the oil in the pan and heat it up. Add all of your eggplant and let it cook on its own for a little. When it has finished being coated by the oil, add your curry. This will make the eggplant pick up the flavor of the curry like grubloaf picks up grubsauce. Add the "hard" vegetables, onions, garlic, ginger, and season with salt and pepper, Now add the squash and cook until tender.
Stir in the tomatoes, the rest of the soft vegetables, and the yoghurt. Again bubbling yoghurt is a good sign. It will be mixing primarily with the tomato juice to make the sauce.
Serve on rice with lime juice if you want a extra zing in the curry. Pretend you're at a grand banquet and the troll of your dreams is going to sweep you off your feet!
There is the added benefit that the smell of lime will make any subjugglating types believe that soda water spilled in the house, and they will probably try to avoid it, as it would indicate health conscious citizens who would have no Faygo to offer in mandatory host-of-the-state-police beverage choices.
Are we really planning on giving this out to our followers? Not that I do not love making food, but many are on the very active run, we should realize. And having something like this could be very dangerous.
Still, it might bolster spirits, and I hope that yours are bolstered today! I have a recipe for the vegetarians in the crowd, following on our dear Disciple's theme. This one requires more cutting of vegetables, but all for a good cause!
The main thing to remember about a vegetarian curry is that you will be using something else to be the centerpiece of the dish instead of beast meat. Chose wisely. Lentils pick up flavors beautifully, but can be irritating to cook. Potatoes, while filling, often make your local Huntress crave steak. Chickpeas can augment pretty much anything, and add texture, but they don't pick up curry flavor as quickly as other things. I personally favor squash, cut and cubed, as it has a lovely orange glow, and strong flavors of it's own that add to the curry even as it absorbs the spice.
Here are some Ingredients to Consider:
1 (14-ounce) can diced tomatoes or stewed tomatoes
1 to 1 1/4 pounds peeled pumpkin or butternut squash, cut into bite-size pieces
1 medium eggplant, chopped
2 tablespoons oil for the pan
Salt and freshly ground black pepper
2 small onions or 1 large, quartered lengthwise and thinly sliced
4 cloves garlic, sliced, smashed or chopped
1 (1-inch) piece fresh ginger root, peeled and grated
All of your other vegetables that you're trying to get rid of. Think some more soft veggies like the tomatoes: peas, mushrooms, or strange frozen vegetable medleys. These will compliment the squash.
The hard vegetables I would recommend with the squash would be things like fresh green beans, broccoli, carrots and snow peas. Crunch that softens in the pot, but not filling.
Two cups honey sweetened plain Greek style yoghurt.
Now your curry powder! Again, there is the pre-made stuff, but you can make your own with cumin, coriander, and turmeric or work with other spices that will compliment the ginger. If you've already tried out the Disciple's curry, you probably made some/have some already. You can make it up at home!
Lime juice is an optional extra that can give your rice a bit of zing.
Directions
Cut up your vegetables and do the prep work indicated in the ingredients list (seeing fresh veggies, and so forth. Squash needs to be cut up, and that can be quite the task).
Blanch the squash in boiling hot water for one to two minutes, and then immediately cool it off.
Put the oil in the pan and heat it up. Add all of your eggplant and let it cook on its own for a little. When it has finished being coated by the oil, add your curry. This will make the eggplant pick up the flavor of the curry like grubloaf picks up grubsauce. Add the "hard" vegetables, onions, garlic, ginger, and season with salt and pepper, Now add the squash and cook until tender.
Stir in the tomatoes, the rest of the soft vegetables, and the yoghurt. Again bubbling yoghurt is a good sign. It will be mixing primarily with the tomato juice to make the sauce.
Serve on rice with lime juice if you want a extra zing in the curry. Pretend you're at a grand banquet and the troll of your dreams is going to sweep you off your feet!
There is the added benefit that the smell of lime will make any subjugglating types believe that soda water spilled in the house, and they will probably try to avoid it, as it would indicate health conscious citizens who would have no Faygo to offer in mandatory host-of-the-state-police beverage choices.