Vegetarian Curry

This is a delicious, healthy meal combining warm spices, a little heat and the tang of a bit of yogurt.  I went light tonight and used tofu, but this dish would also be wonderful with chicken, lamb or even fish.

Quick list of ingredients:

1 medium eggplant

1 small zucchini cubed

1 medium onion chopped

1 clove garlic

1 inch piece of ginger

1 serrano chile finely chopped and seeded if you want to reduce the heat

1/2 cup cubed tofu

2 tbsp tomato paste

8 oz can diced tomatoes

3 tbsp vegetable oil

1 tbsp cumin powder

1/4 tsp cardamom powder

2-3 tbsp garam masala

1-2 tbsp turmeric 

2-3 tbsp curry powder

1 tbsp coriander

2-3 dashes cayenne 

3 tbsp chopped cilantro divided

1 small tub fat free greek yogurt

1 tsp salt

First roast the eggplant.  This can be done directly on a gas burner, or in the oven at 400 degrees.  Cook until flesh is soft and the skin is charred.  Allow to cool.  Meanwhile make a paste out of the garlic, and grate the ginger.  Heat oil in a pot and add the onion, garlic and ginger.  Sautee until translucent (about 10 minutes).  Remove the skin of the eggplant as well as you can and roughly mash the flesh.  Add the dry spices and tomato paste to the pot.  Combine well, then add the diced tomato, chile, eggplant and zucchini.  Add the salt.  Adjust spice levels by tasting as the curry cooks.  I find that I use A LOT of spices when making curries.  If it feels like you're adding too much spice, you're probably doing it right.  Allow the mixture to simmer for about 15 minutes, or until the vegetables are softened.  Stir in the yogurt and tofu.  Allow to cook another 10 minutes.  Stir in 2 tbsp cilantro.  Serve immediately over rice and sprinkled with more cilantro because it looks pretty.

Enjoy!