Farmers Market Curry

Well, it was a typical Saturday morning, I woke up thinking about the dinner I wanted to make for Sunday.  We are on a budget but I still like to do something special on Sunday's when the family can all be together.  More on that in a future post.

So I woke up and knew the litanies of "what's for breakfast?" would start soon so I made some waffles, bacon and sausage. Saturdays are also the day that Anthony has to be to school for band by 9 so I like him to have something to start the day off right.

On the way back I got a message from Jennifer, "Want to go to the Oakland County farmers market?".  To quote Jonathan I answered "Well YeaAhh!". So we went...

It has been a gorgeous fall day, a little cool but I think it should be.  I still wore my Birkenstocks though and only one person asked if my toes were cold.  I bought some Cortland and Northern Spy apples, (More on what I did with them later!) as well as some purple and golden beets, some heirloom tomatoes, fairy tale eggplant, butternut squash and purple cauliflower.

Jen has been asking me to try to make more vegetarian meals and meals without cheese.  For some reason I have a hard time doing both at the same time but this turned out great.

Farmers Market Curry
   2 T butter
   1/2 c Onion, diced
   1 Red Pepper, diced
   1/2 c Eggplant, large diced
   2 c Cauliflower, chopped
   1 14oz Can Garbanzo Beans, drained and rinsed.
   1 c Cherry Tomatoes, halved
   2 T Patak's Mild Curry Paste
   1/2 c White Wine
   1 t Cumin
   1 t Coriander
   1 t Turmeric
   1/4 c Tomato Paste
   2 c Kale, chopped
   1 c Water
   Kosher Salt TT

   1. Melt butter in a large saute pan
   2. Add onions and peppers and saute five minutes.
   3.  Meanwhile, sprinkle eggplant with salt and set aside.
   4.  Add tomatoes, cauliflower, and garbanzo beans and saute 5 minutes.
   5. Add curry paste and saute 5 minutes.
   6. Add white wine and stir up the brown bits in the pan
   7. Rinse the eggplant and drain well, add to the pan with the cumin, coriander, turmeric and tomato paste.
   8. Add the chopped kale.
   9. Add some water and bring to a simmer for 30 minutes, adding water as needed.
   10. Serve over rice



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