The expected vegetables in the Glade Road Growing farm share for the week of July 28 will be include: tomatoes, head lettuce, summer squash, green peppers, basil, sweet onions and maybe an eggplant. Here's a recipe for an Indian curry. If you don't have an egg plant, you can make this with summer squash or with steamed potatoes and cauliflower. (This share is also perfect for making ratatouille, a recipe I provided two years ago.)
Serves 4
1. To cook 1 cup dry chickpeas, in a medium saucepan with a heavy bottom and a tight-fitting lid, cover with 2 cups water, and and bring to a boil. Rinse. Return to pot, add ½ teaspoon sea salt and bring again to a boil again. Cover, reduce heat and simmer for 5 minutes. Let stand over night or for at least one hour. Rinse a second time two cups of swater and bring to a boil again and simmer on low heat until soft, about 1 hour.
2. In a medium saucepan with a heavy bottom and a tight-fitting lid, combine 1 cup basmati brown rice , 2 cups water, and and bring to a boil. Rinse. Return to pot, add ½ teaspoon sea salt and bring again to a boil again. Cover, reduce heat and simmer for 5 minutes. Turn off heat and leave for 40 minutes until water is absorbed.
3. While rice is cooking, wash, peel and chop one onion. If you are using cherry tomatoes, cut in half. Otherwise chop coarsely. Cut 1 eggplant (about 1 pound) into 1/2-inch pieces.
4. Measure out these spices:
1/2 tsp gound cumin
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dry mustard
1/4 teaspoon red pepper flakes
5. Toast spices in a dry cast iron skillet and set to the side.
6. Heat 1 TB extra virgin olive oil in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Stir in the tomatoes, eggplant, spices, 1 teaspoon sea salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. Stir in the cooked chickpeas and cook just until heated through, about 3 minutes. Remove the vegetables from heat and stir in 1/2 cup of fresh basil leaves.
7. Uncover the rice and fluff with a fork. Divide among four bowls and top with vegetables and a spoonful of non-fat plain yogurt.
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dry mustard
1/4 teaspoon red pepper flakes
5. Toast spices in a dry cast iron skillet and set to the side.
6. Heat 1 TB extra virgin olive oil in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Stir in the tomatoes, eggplant, spices, 1 teaspoon sea salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. Stir in the cooked chickpeas and cook just until heated through, about 3 minutes. Remove the vegetables from heat and stir in 1/2 cup of fresh basil leaves.
7. Uncover the rice and fluff with a fork. Divide among four bowls and top with vegetables and a spoonful of non-fat plain yogurt.
