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.

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2 thoughts on “Curried Veggie Dip

  1. REALLY???? The frugal gourmet???? LOVED him until……now he is persona non grata. (I still use some of his recipes) This recipe looks FABULOUS, however, and I WILL be trying it out! Thanks BFF for another great inspiration! We REALLY should do that cooking show we talked about!

  2. I KNOW, but being who I am, I must assign appropriate credit for a quote. I was hoping it would be Alton Brown, but my hopes were thwarted.

    By the way, I think adding another 1/2 a tomato in the place of the tomato paste gives this a fresher, cleaner taste. Unless you like the depth…up to you.

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