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Eggplant-Pecan Curry
We returned from a visit to Karen and Ron's with a stash of pecans (her Father raises
them in New Mexico). When we went looking for recipes to use the pecans, we rediscovered
this one from the good folks at Moosewood.
A quick note on toasting pecans: Using a 350o oven and a baking sheet large enough
to accommodate the nuts in one layer, the process should take only 5-8 minutes.
| 2 T. butter |
3 cloves garlic, finely minced |
| 1 t. ginger root, finely grated |
1 1/2 c. minced yellow onion |
| 3/4 t. salt |
1 t. dry mustard |
| 1 1/2 t. turmeric |
1/2 t. cayenne pepper |
| 1 t. ground cumin |
1/2 t. allspice |
| 2 T. all-purpose flour |
1/2 c. water (or more) |
| 1 lb. eggplant, peeled and cut into 1 inch cubes |
1 red bell pepper, cut into 1/2 inch pieces |
| 1 c. pecans, chopped and toasted |
2/3 c. light cream |
| 1 medium tomato, cut into 1/2 inch pieces |
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- In a very large, heavy skillet, melt the butter over medium heat. Add the garlic, ginger,
onion, and salt. Cook for 5 minutes, stirring frequently.
- Add the spices and gradually sprinkle in the flour. Continue stirring and cooking
for 5-8 minutes. Add the water, a little at a time if needed to prevent sticking.
- Add the eggplant cubes. Stir well and cover. Lower the heat and allow the curry
to simmer another 10-15 minutes. Stir every minute or so, and add water if necessary.
- When the eggplant is tender, add the pepper, pecans, cream, and tomato. Cook for
an additional 5-8 minutes over a low heat, stirring frequently.
4 servings
Source: Mollie Katzen, The Enchanted Broccoli Forest
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