Indian Curries

How does that saying go? You are what you eat?! So as a kid I would have been a pizza bun, or a chicken finger, possibly a KD box…OH maybe even Chef Boyardee beefaroni. Use to slap that stuff in between two pieces of white bread and call it a day.


Fast forward to present day and my palette has done a 180. I’ve gone from a processed food loving junkie to a mature adult that enjoys the finer things, like meals that don’t come out of a box or a can. I’ve come a long way. I actually used to think that “just add water” or “heat and serve” were culinary terms.

Now I enjoy mastering my version of making a meal that I’ve tried and loved, really gets those creative juices flowing. But before my big reveal I’ll start by saying that I know not everything I make will be everyone’s cup of tea, but like I say to my 4 year old nephew on a weekly basis: Try it buddy, you might like it, to which he normally responds “no, I think it’s yucky”.

Cute little bugger.


Indian Curries, Cow Crumb’s style…

EGGPLANT CURRY (baingan bharta)

Serves 4

2 eggplants peeled and cubed
4 tablespoons grapeseed oil
1 white onion, chopped
1 can of whole tomatoes (split between both curries)
1 ½ teaspoons ground ginger
1 teaspoons curry powder
1 teaspoon of graham masala
2 teaspoons cumin
½ teaspoon turmeric
¼ teaspoon garlic powder
1 cup frozen peas
Salt & Pepper to taste
Large handful of freshly chopped cilantro

Preheat your oven to 350° F then line a baking sheet with parchment paper.
Peel and cube your eggplant then toss with 2 tbsp of grapeseed oil then into the oven it goes for about 30-35 minutes.
Heat the other 2 tbsp of oil in a large pan over medium heat, add onions then start to cook down for about 5 to 7 minutes. Next toss in your chopped tomatoes and all of your spices. As for the tomato juice in the can, just add it as needed for moisture so your curry doesn’t turn into tomato sauce. Reduce heat slightly and continue to cook for another 10 minutes or so.
Now add in your roasted eggplant and mix until fully combine. Cover up your pan and continue cooking until it starts to thicken up a bit and eggplant breakdowns into all that tomato goodness, about another 20 minutes over medium low heat.
You can use the back of your spoon here to mash the whole mess together, or just leave it on the chunkier side. Lastly toss in your frozen peas and continue to heat for another minute or two.
Top with freshly chopped cilantro and enjoy.



Serves 4

1 large can of pureed spinach (I used TRS brand from my Indian Grocers)
1 can of whole tomatoes (split between both curries)
1 onion, finely chopped
¼ teaspoon of garlic
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
Salt & Pepper to taste
2 tablespoons grapeseed oil

In a medium size pan, heat your oil over medium heat and start to cook down your onions.
Once the onions are lightly browned, add your chopped tomatoes and spices and continue cooking for another 10 minutes.
Mix in about 1/2 to 3/4 of the spinach, then simmer over medium low heat for another 20 minutes.


I like to serve these curries with my indian inspired cauliflower rice, you can even crisp up some papadums if you’re feeling super authentic.

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