I’ve had this recipe sitting in my recipe binder since June 2007. I’m so glad I finally decided to make it. I switched the original recipe around a bit to make it my own, and I’m happy to report that it came out wonderful. I love curry, and I really enjoy playing around with curry recipes in my house. I recently found a Cooking Light recipe called, Green Jungle Curry that I’ve already made 2 times this month. I’m hoping to perfect that one a bit more and sharing it.
I love the ingredients in this recipe, but then again I love most vegetarian cooking. That is, vegetarian cooking that puts an emphasis on vegetables and not fake meats. I’m not really down with fake meats. Though, I do enjoy tofu about once or twice a month. I guess that’s not fake meat though, more of meat substitute, right? See that little eggplant sticking out? It’s from a friends garden, and it’s so much more tasty than store bought eggplant. I think it has to do with it’s small stature.
This dish is probably going to take between 30-45 minutes to make, but it’s worth it. It tastes pretty authentic. I’ve been cooking curry recipes at home for around 4 years now, and I’ve always turned to curry powder. While I love curry powder, I’m really loving curry pastes lately. Luckily, curry paste is pretty easy to find in large grocery stores these days. If not, your local Whole Foods will carry it, or of course a local Asian market. The little jars are pretty cheap, and you can easily get three meals out of one jar.