Yesterday morning, with no alarm clock set anywhere in sight, my eyes fluttered open and I peacefully awakened at 9:00. Okay, not really. Someone from work called me at 8am and but I didn’t actually physically roll out of my bed until about 9:15 in the morning. Burrito Lover and I looked at our calendars and it dawned upon us that on this very, very sacred Sunday, we had absolutely nothing planned.
Feeling some sort of bizarre pull to immediately jam-pack the day’s schedule with everything I ever need to do in the next 68 years, I decided to instead just take the day off.
I admit, I did have to make a couple phone calls for work but otherwise the day was spent languidly shopping at the farmers market for flowers and…um…eggplants, looking at apartments in Jack London Square (yes, we are moving again soon…-eek!) and cooking up this amazing pot of golden coconut curry.
Did you know turmeric, which is part of the ginger family, contains a compound called curcumin that has extremely powerful anti-inflammatory effects? AND, didja know that when combined with black pepper, turmeric’s effects are enhanced by up to 2,000%?!
So if ya don’t know…now ya know. And this pot of curry has BOTH.
Eggplant and potatoes go for a swim in a thick, flavorful, earthy broth and get brightened up with fresh tomatoes, coriander, and warming cardamom. The ginger in this dish really dazzles when it simmers with the garlic and spices, contributing to an exotic but comforting dish you won’t be able to leave alone for too long. Bring this over to a dinner party or make it on a chilly weeknight- it all comes together in under 40 minutes from start to finish.
Digging into a bowl of this on a frigid windy night while watching an especially powerful 90th anniversary Oscars was the absolute best way to spend a Sunday off. Cheers to more of these…like, every Sunday from now on, yes?
Ginger Turmeric Eggplant Curry
Makes: 6 servings
- 4 tablespoons coconut oil, divided
- 1 large eggplant, diced
- 4 cloves garlic, minced
- 1/2 yellow onion, finely diced
- 2” piece ginger root, peeled and minced
- 2 teaspoons ground turmeric
- 2 teaspoons curry powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1/2-1 teaspoon red pepper chili flakes
- 3 tomatoes, diced
- 5 baby dutch yellow potatoes, diced
- 2, 13 oz cans full-fat coconut milk
- 1 cup chopped lacinato kale
- 4 oz cremini mushrooms, sliced
- Salt to taste
- Chives, minced (for garnish)
- Cilantro leaves (for garnish)
- Pre heat oven to 400 degrees F and toss eggplant in 1 tablespoon of coconut oil. Roast until semi-tender (about 15 minutes)
- While the eggplant is roasting, heat remaining 3 tablespoons of coconut oil in a pot over medium high. Add garlic, onion, ginger, turmeric, curry powder, cardamom, coriander, black pepper, and red pepper chili flakes. Cook until onions are tender and aromatics begin to release their fragrance (about 5 minutes)
- Add tomatoes, potatoes, and coconut milk to the pot and stir. Add in roasted eggplant (when done) and cook over medium, covered, for 15-20 minutes until potatoes are fork-tender.
- Uncover the pot and stir in kale and mushrooms. Add salt to taste and if needed, more black pepper. Remove from heat, garnish with chives and cilantro, and serve. This is delish served over coconut rice, quinoa, or egg noodles.