To Disappear

Slow Cooker Eggplant Korma

First off, not planning to go on any breaks from blogging anytime soon.  However I am thinking about changing the blog titles in order to make DancingVeggies slightly easier to navigate.  Currently I pick song lyrics that are bouncing around in my head, sometimes they relate to the recipe I’m featuring and sometimes they are nothing more than an ear worm.  However it’s been two years (!!!)  and now that I have almost 200 (!!!) recipes I want to make sure people can easily see what I’m cooking and when.  This line of thought also motivated the changes to the Recipe page, adding categories and updating links.  The issue with making the change as I see it relate more to existing entries, do I go back and change them so that everything “fits” or do I leave those as they are as a way of remembering where I started.  What do you think?  What can I do to make DancingVeggies more accessible?

Now that the business is out-of-the-way, today’s recipe is perfect for that summer garden that is going crazy.  I also worked with it a bit to make it slow cooker friendly, since a hot stove top is never a welcome thing this late in July in Virginia.  I have been told that as written this recipe is rather spicy,  to cut back on the heat leave out the pepper or use half.

Eggplant Korma

Ingredients

2 tbsp vegetable oil

1 1/2 tbsp curry powder

1/2 tbsp garam masala

4 cloves garlic, minced

1 small onion, diced

1 can (14.5oz) coconut milk

4 tomatoes, halved

1 eggplant, cubed

2 portobello mushroom, diced

2 large carrots, cut into 1in pieces

1 green pepper, diced

1 thai pepper, diced

1/2 cup Greek yogurt

Instructions

  1. Heat the veg oil in a saute pan over medium heat. Add the curry powder and garam masala, stir, and cook for 30 seconds. Add the garlic and onion and cook for 5-7minutes, stirring to prevent anything from sticking.
  2. Add to slow cooker along with the remaining vegetables and coconut milk. Cover and cook on low for 5-6hrs. Add the Greek yogurt, turn heat to high and cook for an additional 30minutes. Serve with rice!
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I don’t think I have repeated the vegetables from one korma to another, aside from the eggplant.  Carrots, peppers, squash, tomatoes, and peas have all been tossed in this dish at one point or another and I don’t know if I have a true favorite.  Generally I try to include one crunchy vegetable and one meaty item in order to give the dish dimension.

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