THE BEST CURRY
to learn to eat vegetables you don't like
Sometimes I catch myself being hard on people who are picky eaters and won't taste ANY vegetables. Like: "hellooooo do you not want to be healthy??"
And then I remember that 5 years ago I could not even be in the same room as a banana.
When I tell people my past eating habits, I cannot really believe it myself.
I remember carrying around a bag of Frostis between uni classes, because to me they were just like chips, but then the sweet version. My breakfast would be chocolate milk with white brioche bread and nutella and if I wanted to be healthy I would eat: yoghurt + chocolate sprinkles (a lot) + cornflakes + honey (a bit like stracciatella but not really).
So for all the people arguing: but I just really DON'T LIKE vegetables like you do:
I know exactly what you think!
I used to despise all vegetables!
And to be fair, there are still a lot of vegetables that I just DON'T LIKE.
So how did I start then?
One day I discovered that I don't really mind sweet peas in my rice, and a bit later I discovered that cauliflower covered in a lot of cheese wasn't that horrible.
Masking vegetables in a favourite food of mine, so that the texture would not be prominent, was a great first start. In time I would decrease the favourite masking food and learn to semi enjoy that taste and eventually being used to that vegetable untill I would not even notice the texure anymore.
This technique worked pretty well for me:
I learned to eat broccoli and spinach with my pasta.
Carrots and peas with rice.
Banana and berries in oatmeal.
Beetroot in hummus.
But I never found a dish that would mask courgette and aubergine that well.
What really puts me off is the texture, aubergine can be quite rubbery and courgette a bit watery and all the pasta in the world cannot mask that.
In comes: THIS CURRY!! a godsend!!
Basically I had a hangover and the only thing left in my fridge was a courgette and an aubergine (since I don't like them they always end up forgotten in the back of my fridge).
I had some coconut milk and rice left so the choice for a curry was quickly made.
Chopping it all up, being a bit to lazy and leaving it to simmer a bit longer than expected and VOILA the best curry!!
The courgette and aubergine were barely noticable, texture wise, and soft like butter. Their taste paired with the curry and coconut: perfection.
This is such a cozy, warming dish!
I tried it again with other vegetables I don't really like and the key is to let it simmer long enough so the vegetable becomes really soft and tender.
Works like a charm, go ahead and try it!!
- olive oil
- 2 courgette
- 1 aubergine/eggplant
- 1 challot (ommit if sensitive gut)
- 1 can of chickpeas
- 400 ml of coconut milk
- 2cm of grated fresh ginger
- 1,5 tbsp of curry
- 1 tsp of curcuma
- 1/2 tsp of chili powder
- 1 tsp of koriander seeds (optional)
- 1 tbsp of peanut butter (optional but extra yummy)
- salt and pepper
- 1 lime
- 1 spring onion
- roasted cashews
- chopped coriander
- 2 cups of rice
- salt and pepper
- some kind of hot pepper sauce
Start by chopping up your courgette and aubergine in medium to small pieces. Chop up your challot if using.
To a large pot or cast iron stovepot add a good glug of olive oil and add all the spices and fresh ginger, put your heat on medium. When the spices start making bubbles add the chalot. Stirr for one minute and then add the courgette and aubergine. Let it heat up for about 5 min. Add the coconut milk, chickpeas and peanut butter and stirr wel. Let simmer for over 25 min or untill the vegetables are fully soft and start to fall apart. In the meanwhile cook up some rice and add the salt, pepper and hot sauce when ready. Combine everything in a plate, add the topping and done!
Super easy, right??