Appetite for Reduction (40 page)

Add the kale in batches, mixing well after each addition. It may seem like way too much, but it will cook down. Cover the pot, let simmer for a minute, lift the lid, and stir. After doing this three times or so, the kale should be well cooked down. Simmer and cook covered for 10 minutes, stirring occasionally. The greens should be very tender.

Add the chickpeas and cook for another 5 minutes or so. Taste for salt and serve.

 

 

Variation

 

I
f you like Saag Paneer (paneer being a firm, cubed cheese), then try this dish with tofu instead. Use the dry-fry method for cubed tofu (see the
Hoison-Mustard Tofu
recipe, page 153), and add it in place of the chickpeas.

SERVES 6 •ACTIVE TIME: 20 MINUTES • TOTAL TIME: 1½ HOURS

T
his well-cooked eggplant is so rich, silky, and full bodied that you will never guess that it has only a teaspoon of oil. In fact, don’t tell anyone, because with each flavorful forkful they’ll believe you less and less until they never trust you again.

In this dish I’ve made use of the old standby, curry powder, as well as garam masala, which has an aromatic blend of coriander, clove, and cardamom. The cooking time is a bit long, but the dish is pretty easy, so even if you’ve never cooked eggplant before don’t be intimidated; this recipe would make a great introduction. I’ve always noticed that eggplant will be super stubborn at first and then suddenly and rapidly decide to comply, so if your eggplant hasn’t broken down in 20 minutes or so, up the heat a bit and check again soon. Serve over brown jasmine or basmati rice, or try the
Cranberry-Cashew Biryani
(page 67).

Preheat a 4-quart pot over medium heat. Sauté the onion in the oil for about 5 minutes, until translucent. Use a little nonstick cooking spray if needed. Add the garlic, ginger, and red pepper flakes (if using), and sauté for another minute. Mix in the tomato, eggplant, and salt, and cook, stirring constantly, for about a minute. The tomato should deglaze the pan.

Mix in the curry powder, garam masala, and ground cumin. Add the vegetable broth, stir, and cover the pot. Bring the mixture to a slow boil and cook with the pot covered for about 40 minutes, stirring occasionally. The eggplant should be mostly broken down by this point. Add the chickpeas and cook uncovered for another 10 minutes, stirring for about a minute at first (to further break down the eggplant) and then occasionally.

Taste for salt and serve garnished with cilantro.

SERVES 6 •ACTIVE TIME: 20 MINUTES •TOTAL TIME: 45 MINUTES

I
nspired by the Indian dish Saag Aloo but with a million shortcuts, this curry hits the spot when I’m craving velvety mushy spinach, which is more often than you’d think. I really love frozen spinach here because if you were going to use the equivalent amount in fresh it would be a lot more work, a lot more expensive, and it just wouldn’t get as creamy. But try your best to find the kind that is clearly marked “chopped” as opposed to plain old frozen spinach.

The potatoes give the dish extra creaminess plus the added bonus of ... potatoes! It’s also a fun recipe because you get to pop the mustard seeds at the beginning. Serve this curry over brown jasmine or basmati rice, or the
Tamarind Quinoa
(page 84). For some extra protein, top with a few slices
Masala Baked Tofu
(page 146).

Preheat a 4-quart pot over medium heat. Pour 1 teaspoon of the oil into the pot and use a spatula to help it coat the bottom. Add the mustard seeds. Cover the pot and let the seeds pop for about a minute, or until the popping slows down, mixing once. If the seeds don’t pop, turn up the heat a bit until they do. Add the other teaspoon of oil and sauté the onion for about 5 minutes, until translucent. Use a little nonstick cooking spray if needed. Add the garlic, ginger, and red pepper flakes, and sauté for another minute. Add the tomato and mix to deglaze the pot. Let cook for about 3 minutes, then add the curry, cumin, and salt, and mix well.

Add the potatoes and vegetable broth. The potatoes may be peeking out of the top of the broth, and that’s okay. Turn up the heat, cover the pot, and bring the mixture to a boil. Once boiling, lower the heat to a simmer and cook, covered, for 15 minutes, stirring occasionally.

Add the spinach and mix well. Cover and cook for 5 more minutes, or until the spinach has thawed. Mix well and cook for another 10 minutes, or until the spinach is good and mushy and the potatoes are tender. Add the lime juice, taste for salt, and serve.

SERVES 6 • ACTIVE TIME: 30 MINUTES •TOTAL TIME: 45 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF CURRY PASTE AND SOY SAUCE)

E
ver wonder what Thanksgiving at a Thai restaurant might taste like? Earthy, roasty root veggies and Brussels sprouts join forces with aromatic and sweet coconu Thai curry, in an unexpected flavor combination that ends up making so much sense! Serve with brown basmati rice.

1 pound rutabagas, peeled and cut into ¾-inch chunks
1 pound parsnips, peeled and cut into ¾-inch chunks
1 pound Brussels sprouts, cut in half lenghtwise
2 to 3 tablespoons green curry paste
Small red onion, cut into thinly sliced half-moons
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 cup baby carrots, sliced in half diagonally
1 cup peeled, small-diced sweet potato
3 cups vegetable broth
1 tablespoon soy sauce
¾ cup light coconut milk
2 tablespoons freshly squeezed lime juice
1 tablespoons light agave nectar
1 cup fresh cilantro, for garnish

First, let’s roast the veggies. Preheat the oven to 425°F. Line two baking sheets with parchment paper. Put the rutabagas, parsnips, and Brussel sprouts in a single layer on the baking sheets and spray lightly with non-stick cooking spray. Roast for about 30 minutes, tossing once and spraying with a little more cooking spray. The rutabaga should be pierced easily with a fork. Remove from the oven and set aside until ready to use.

Meanwhile, prepare the curry. Preheat a 4-quart pot over medium high heat. Place 2 tablespoons of the curry paste in the pot and mix in the onions. Sauté for about 2 minutes. Add a splash of water if it seems to be sticking excessively. Add the garlic and ginger, and saute for another 2 minutes. Add the carrots, sweet potato, broth, and soy sauce, cover, and bring to a slow rolling boil. Cook until the sweet potato is not just tender but mushy, about 20 minutes. It should be mushy enough to thicken up the stew when mashed with a fork. Go ahead and lightly mash it.

Add the coconut milk, lime juice, and agave to the pot and mix. Taste for salt and spice. You may want to add up to another tablespoon of curry paste, depending on the strength of the brand you used.

Add the roasted veggies and serve with chopped cilantro as a garnish.

SERVES 6 • ACTIVE TIME: 20 MINUTES •TOTAL TIME: 40 MINUTES