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.
Don’t judge me.