My husband has been working for LinkedIn for 8 months now. It’s a wonderful company to work for because they really understand that happy employees produce great work. They also emphasize that healthy employees make great quality work. So part of the benefits is a stipend allocated to your general health. As a result my husband was able to hire a personal trainer who vouched to help him lose 10 lbs. Part of his plan to achieve his goal has been to decrease the consumption of animal protein, hence meatless meals.
I like meat so if I have to do meatless, it’d better be hearty. There’s no way I can miss the meat! And lucky me! This recipe is perfect for that: it’s a wonderful veggie stew that can be eaten just like that , with basmati rice or naans. It’s smooth thanks to the coconut milk, spicy thanks to the curry and hot thanks to the serrano peppers.
The potatoes and the eggplant give it some bite and the tomatoes the needed acidity against the smooth coconut milk. The acidity is later complemented by a splash of lime juice.
So! Ready to travel to India? Make this curry at home, it will transport you immediately to curry land! Enjoy!
Heat up the oil in a heavy bottom pot over medium heat and sautee the onions until they become translucent. Add all the potatoes, the eggplant, the bell pepper and the zucchinis and sautee for about 3 minutes and add the garlic.
After 30 seconds, add the curry, coconut milk and the 2 cans of tomatoes. Season with salt and pepper and add the Serrano pepper. Add the chicken broth, enough to just cover the veggies.
Bring to a boil and cook at medium low heat for about 30 minutes or until the veggies are tender but not mushy.
Once cooked, taste to adjust the seasoning, add the cilantro and a splash of lime juice and serve immediately.
Serve with rice or naans. Add whipping cream if the spiciness is too much.