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Orna's Curried Vegetables

Orna
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
  

  • 6 - 8 small japanese eggplants 1/2-inch cubes (cut just before cooking)
  • 6 - 8 small zucchini mix of green & yellow, or whatever is available, 1/2-inch cubes
  • 1 large red pepper 1/2-inch cubes
  • 1 large onion finely chopped
  • 2 - 3 cloves garlic minced
  • 10 small or 4 medium tomatoes 1-inch cubes
  • Extra virgin olive oil
  • Splash of freshly squeezed lemon juice
  • Kosher salt and freshly cracked black pepper to taste
  • ¼ teaspoon red pepper flakes optional (for extra heat)
  • 2 Telma Vegetable Cubes
  • ¾ cup boiling water
  • 2 tablespoons ketchup
  • ½ teaspoon sugar
  • 2 - 3 tablespoons curry powder 2 for mild, 3 for strong curry flavor

Instructions
 

  • Line a sheet pan with two layers of paper towels.
  • Crush the vegetable cubes with a fork in a measuring cup.
  • Add 3/4 cup boiling water and stir to dissolve.
  • Add curry powder, sugar and ketchup and mix well. Set aside.
  • Heat your favorite large pot over medium-high heat. Add 1 tablespoon of olive oil.
  • Add eggplant and stir immediately to distribute the oil. Sauté for 8 - 10 minutes until tender, seasoning with kosher salt and pepper while cooking.
  • Remove to prepared baking sheet.
  • Add 1 tablespoon of olive oil to pot and cook zucchini and peppers till soft, seasoning well. Remove to baking sheet.
  • Add 1/2 tablespoon of olive oil to pot and add onions. Cook over medium heat for about 5 minutes, until nice and brown.
  • Add garlic and cook for about one minute until fragrant, stirring frequently to make sure it doesn't burn. Lower heat if necessary.
  • Add tomatoes and cook over medium heat for about 8 - 10 minutes until nice and mushy, stirring up the brown bits on the bottom.
  • If required, add red pepper flakes for a bit of a kick.
  • Add sauce and cook for about one minute, stirring to combine. Add water if too thick.
  • Return the veggies to the pot. Cover, lower heat and simmer for about 20 minutes until soft and mushy and all the flavors have come together. Stir occasionally and add more water if necessary.
  • Add lemon juice at the end and, if necessary, add a bit more sugar to balance the flavors. Check seasoning.
  • Serve over brown rice for a complete meal.