Aloo Gobi

Weeknight Meals – 12 April 2018

Aloo Gobi

We had a head of cauliflower that needed to be used, and lots of potatoes, so Claudia decided to make a curry that we used to enjoy at the Hindu Cultural Center in Park Forest. When we were first dating and I would come to visit her on weekends, we would drive there some times on Sunday mornings for yoga, inspirational talks and home cooked Indian food.

Luckily, we had all of the spices necessary for the dish, including garam masala, curry powder, turmeric, mustard seed and cumin. We also had some garlic naan on hand, which was the perfect accompaniment. She put the meal together in about half an hour, and it was absolutely delicious. The house smelled like heaven.

My sons and their friend, Christy, were traveling through town that evening and dropped by. They are vegetarians, so it was nice to be able to offer them this super tasty vegan meal as well.

Charred Eggplant with Curried Chickpeas

I ran across this recipe idea in The Wall Street Journal last week, and as it happened my wife had just brought home a couple eggplants.

I split the eggplants in two, lengthwise, scored the skins and put them on the grill over medium burners for 15 to 20 minutes, turning occasionally, after hitting them with a little olive oil spray and kosher salt. Also charred a red pepper at the same time.

Then I sautéed a chopped red onion and several cloves of garlic, diced the roasted pepper and added it. After a few minutes I poured in some white wine vinegar, then added the can of (drained) chickpeas and a tablespoon or so of curry powder. Once everything was combined and heated, I spooned it over the Eggplant halves, topped with a little chipped cilantro, hit it with olive oil and salt again, and then put it all back on the grill in a foil pan to finish. Mrs. Noe cooked the quinoa on the stovetop.

This turned out really delicious, and was a nice departure from our usual fare. It’s also prompted me to review an old cookbook titled Curries Without Worries that my wife gave me years ago and I’ve never cooked from. I think that a lot of the recipes seemed too intricate and intimidating when I was younger. Hoping that I’ve grown as a cook since then and can find some treasures in its pages.