My wife’s grandma gave us more rhubarb from her garden, and we decided to embrace our love of Savory Rhubarb applications. We had made a successful curry in the past with Rhubarb and Eggplant, so we decided to build off that flavour combo again for a totally different take on our original Roasted Eggplant and Rhubarb Curry recipe. The key differences between the two are that we didn’t roast the eggplant this time…instead, we cooked it in a Dutch Oven with our other ingredients…then we blended our ingredients into a rich sauce rather than leaving the ingredients more in tact. The result may not look like one of our more appetizing meals…but it was SO flavourful!
Time: 60 Minutes
Ingredients:
- Protein of your choice. We used Soya Chaap, but Paneer or Chickpeas would be great too.
- Eggplant
- 2-3 Stalks Rhubarb
- Onion
- Garlic
- Garam Masala
- Optional: Kashmiri Chili Powder
- Coconut Milk
Method:
- Peel and dice your onion and garlic.
- Dice your eggplant (you can peel it if you like…we typically leave the skin on for extra nutrients) and rhubarb as well.
- Heat some ghee or coconut oil in a large pot (we used a Dutch Oven). Then, add all of your veggies, and cook. Stir occasionally until the veggies all soften and cook down a lot.
- Add your Garam Masala (and Kashmiri Chili Powder if using), and stir to combine.
- Add your coconut milk to the pot, and bring to a simmer.
- As your sauce ingredients cook, turn your attention to your protein by doing one of the following:
- Soya Chaap – Remove the sticks, and cut your soya chaap into discs
- Paneer – Cut your paneer into cubes
- Chickpeas – Remove them from the can, and rinse.
- Either transfer your sauce to a blender, and puree…or hit it with an immersion blender (easier!).
- Add your protein to your sauce, and bring back to a simmer.
- Plate over basmati rice, devour, and enjoy!
