Curried Veggie Dip

1 small Italian eggplant, finely diced

3-4 florets cauliflower (equal in amount to the eggplant), finely chopped

1 small yellow onion, finely chopped

1 Roma tomato, finely diced

½ medium red bell pepper (or a small one. whatev), finely diced

2 cremini mushrooms, finely chopped (what else?)

½ cup chick peas (or hummus)

½ cup coconut milk

2 T canola oil (or other vegetable oil)

3 oz. tomato paste

1 clove garlic, finely minced

2 tsp mustard seeds

2 T curry powder (use the heat you want – I used a spicy one; the original was very mild – both are excellent!)

Salt to taste

 

• Prep all veggies– the more finely diced the veggies are, the less time it’ll take to cook and the less you’ll have to process it later.
• Combine water, coconut milk, and tomato paste; set aside.
• In a Dutch oven or heavy-bottomed pot, heat the curry powder and the mustard seeds until browned. The mustard seeds begin to dance. Trés amusant.
• Remove spices to a bowl and up the heat to medium-low. Add oil once pot is hot. Remember the Frugal Gourmet’s mantra: cold oil, hot pot, food won’t stick!
• Add onions and garlic; cook until translucent and fragrant.
• Add everything back in. Everything. Stir in that lovely water-coconut milk-tomato paste mix and the spices last.
• Once it begins blorping, turn the heat down to low and simmer for 20 minutes, stirring every so often.
• Transfer to food processor and pulse until all veggies are uniform morsels.

 

This made about three cups of dip. It’s best served chilled, but I couldn’t help myself and ate some of the warm, steamy goodness straight from the pot.

 

Whatev.

 

Don’t judge me.