marko hits the blog (with eggplant curry!)

aloha! so, in lieu of starting my own food blog, kate is letting me post on hers. i've got recipes and food pr0n and all that fun stuff. so, here's my creamy eggplant curry with seitan. in the future i'll put up my seitan recipe, but i'm too lazy to do it right now. in the mean time:

Creamy eggplant curry

One onion, sliced
One large carrot, sliced
2 cloves garlic, minced
1T ginger, grated
One sweet pepper, chopped
3 oz seitan, sliced
¼ c soy milk
¼ c seitan broth
6 miniature eggplant, halved
1T vindaloo curry powder
1tsp cumin
1tsp chili sauce
Salt
Black pepper
2 bay leaves
1tsp black mustard seed
1 chunk crystallized ginger

In a non-stick pan with a tight fitting lid, add garlic and ginger on medium heat. Once it makes noise, add onion, carrot, and sweet pepper. Cook for 3-4 minutes (until onion starts to soften) and add curry powder, soy milk, broth, chili sauce, bay leaves, a healthy pinch of salt, mustard seed, a few grinds of black pepper, and crystallized ginger. Bring it to a boil, and add eggplant and seitan. Reduce heat to medium low and simmer with the lid on until eggplant is well done – about 20 minutes. Remove cover to reduce liquid slightly, remove bay leaves, and serve on top of rice with chutney and spicy pickle, or however you want.

Note – you may want to add more curry powder, ginger, and salt when the eggplant is almost done. Do it by taste.