- ¼ cup California Olive Ranch extra virgin olive oil
- 2 tsp. cumin seeds
- 2 cups diced (½ inch) unpeeled eggplant (about 8 ounces)
- 1 can (15–16 ounces) chickpeas, rinsed and drained
- 2 cups ½-inch cauliflower florets (from ½ small head, cored and thick stems removed)
- 1 cup diced (½ inch) onion
- 1 cup diced (½ inch) carrot
- 1 cup ½-inch lengths green beans (about 4 ounces)
- 2–3 tsp. minced seeded jalapeño or serrano pepper, plus more to taste
- 1 Tbsp. finely chopped peeled fresh ginger
- 1 Tbsp. Madras curry powder
- 1 garlic clove, grated
- 1 tsp. coarse salt
- ½ tsp. ground turmeric
- 1 can (13.5 ounces) regular or light coconut milk
- ½ cup coarsely chopped roasted unsalted cashews
- ¼ cup finely chopped fresh cilantro
Heat the California Olive Ranch extra virgin olive oil in a large skillet over medium-low heat until shimmering.
Add the cumin seeds and cook, stirring, until they are a shade darker, about 2 minutes.
Add the eggplant and chickpeas and cook, stirring, over medium-high heat for 5 minutes.
Add the cauliflower, onion, carrot, green beans, jalapeño, ginger, curry powder, garlic, salt and turmeric. Cook, stirring, adjusting the heat to maintain a steady sizzle, for 5 minutes.
Add the coconut milk and bring to a boil. Cook, stirring occasionally, over medium heat until the sauce has thickened and the vegetables are tender, about 10 minutes.
Spoon the curry into a serving bowl. Sprinkle with the cashews and cilantro and serve.
Chef's Note: Aromatic, luscious, pretty and filled with complex flavors, this vegetable curry is wildly popular in my cooking classes. Don’t be daunted by the list of ingredients to prep. Some can be omitted if your time or patience is short; read the Shortcuts below for hints.
Shortcuts: Buy bags of cauliflower florets and trimmed green beans.
Substitutions: Vary the vegetables, adding and subtracting depending on what looks good in the market and what you have on hand. In the winter, I add potato and butternut squash. In the summer, I add tomatoes and garnish with torn fresh basil leaves. This is a vegan dish.
Recipe courtesy of Marie Simmons, Fresh & Fast Vegetarian (Houghton Mifflin Harcourt, 2011)