Vegetable Curry

In my quest to become the #perfectwife I've been working on my cooking skills. Just kidding! I want good food for me too, but I am much less likely to cook anything if it's just for me. That meal usually becomes an egg on toast or whatever the laziest option is.

Our friends Bronte and Reid are also newish-weds and suggested the "Cooking For Two" cookbook by America's test kitchen. It has CHANGED our lives...well, made it easier for me at least when searching for recipes. The internet is great, but it's also vast. With this I don't even need a wifi signal! Brian and I tend to double the recipes because we like to have leftovers, and I have the tendency to not completely follow directions so that's been taken into account in this recipe. So I guess it's more like "Cooking for Four and Hannah Can't Follow Directions."

Indian-Style Vegetable Curry with Sweet Potato and Eggplant

(adapted from Cooking For Two by America's Test Kitchen)

Serves 4

Ingredients

2 tbs vegetable oil

1 large-medium onion, finely chopped

3 tbs curry powder

1 tbs grated fresh ginger (you can also find jarred grated ginger if you're feeling lazy)

1tbs tomato paste

1 tsp garam masala (could find it so I didn't use it!)

1/2 tsp salt

1 eggplant, cut into 1-inch pieces

1 sweet potato, peeled and cut into 1-inch pieces

6 ounces green beans, ends trimmed off and then cut into 1-inch pieces

3 cups of vegetable broth

1 cup canned coconut milk

4 tbs cilantro

Salt and Pepper to taste

*Serve with Rice

Directions

1) Heat oil in large saucepan on medium-high heat. Add onion, curry powder, ginger, tomato paste, garlic, garam masala and salt. Cook until onion is softened and spices are fragrant, about 5 minutes, stirring often

2)Stir in eggplant, sweet potato, and green beans. Reduce heat to medium-low, cover, and cook until veggies are softened, about 10 minutes. Next, stir in broth bringing to a simmer. Cover and cook until veggies are tender, about 10 minutes.

3)Stir in coconut milk until heated through, about 2 minutes. Stir in cilantro and season with salt and pepper to taste. Serve on top rice. Pour yourself a glass of wine, and sit down to enjoy!

-H