You Want to “Try” Indian Food

You've heard that Indian food is "oh so good" from your friends.

But the thought of checking it out yourself is a little disconcerting.

Will you know what to order? What can you expect? Will they make you eat goat?

All common fears when trying something new. 🙂

I'm one of those people who thinks Indian food is fantastic.

It's SO full of flavor, it's typically healthy, and everything you try is always so different from the last.

So when I found this recipe two weeks ago in Fine Cooking, I got really excited to try it and share it with you.  And while it took some changes to create the final recipe below, it was totally worth it.

Now I'm not usually a huge fan of eggplant, zucchini, or squash.  But this recipe gets me to eat them anyways ... and actually enjoy them at the same time.  (And if you've visited this site before, you know I often try to mask foods that I don't normally eat.  Helps keep my kitchen and dinner table interesting!)

The flavor is amazing, and while there are quite a few spices required to achieve it, they're spices that every kitchen should have.

And on that note, if you ever need help trying to figure out something to make that will use a spice you have handy, drop me a line!  I'm sure I've got the perfect recipe!

So the next time you you want to venture out and try something new, go ahead and pick up some of this summer's hottest vegetables.  You have the perfect recipe for an Indian Summer Vegetable stew that will have you enjoying even the underdogs of the vegetable patch.

Until our next meal,

Rebecca

Indian Summer Vegetable Stew

Ingredients:

• 2 Tbs Olive Oil
• 2 Cups Yellow Onion, Diced
• 2 Tbs Ginger, Minced
• 1 Tbs Garlic, Minced
• 1 Medium Eggplant, Cut Into 1/2-Inch Cubes (4 Cups)
• 1 Medium Yellow Summer Squash, Cut Into 1/2-Inch Cubes (2 Cups)
• 1 Medium Zucchini, Cut Into 1/2-Inch Cubes (1 1/2 Cups)
• Kosher Salt
• 3/4 Tsp Ground Cumin
• 1/2 Tsp Ground Turmeric
• 1/2 Tsp Paprika
• 1/2 Tsp Cayenne Pepper
• 1/4 Tsp Allspice
• 1/2 Tbs Red Pepper Flakes
• 2 Tbs Chopped Cilantro
• Ground Black Pepper
• 1 15-oz Can Chickpeas, With Liquid
• 1 28-oz Can Diced Tomatoes
• 1 1/4 Cup Coconut Milk

Directions:

1. Heat the oil in a large, deep skillet over medium heat.  Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to low if necessary, to prevent the onion from burning).
2. Stir in ginger and garlic and cook for 2 minutes.
3. Add the eggplant, yellow squash, zucchini, and 1/2 teaspoon salt; stir to coat thoroughly.
4. Cook over medium heat, stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes.
5. Stir in the cumin, turmeric, cayenne, paprika, chili flakes, 1 teaspoon salt, and a few grinds of pepper.
6. Cook until the spices are fragrant, about 1 to 2 minutes.
7. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and cilantro.
8. Raise the heat to medium high and bring the stew to a boil.
9. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes.
10. Serve in bowls over basmati rice, and top with toasted coconut if desired.  Also good topped with grilled chicken.