South Indian-Style Curry

In a small saucepan, combine the rice, 1 1/2 cups of water, and 1/4 tsp salt. Bring to a boil, cover, and reduce to a simmer. Cook until all of the water has been absorbed, about 20 to 25 minutes. While the rice cooks, rinse the eggplant and chop into ½-inch cubes.

Next, start the curry. Peel and thinly slice the shallot. Mince the garlic. Peel and mince the ginger. Put a large pot over medium heat and add 1 tbsp oil. Once hot, add the shallot, garlic, ginger, curry powder, garam masala, tomato paste, and 1/2 tsp salt. Cook, stirring often, until shallot is softened and spices are fragrant, about 2 to 3 minutes.

Add the cubed eggplant and the butternut squash to the pot with the spices, and cook until the eggplant begins to soften, about 6 to 8 minutes. Add 1 1/2 cups of water, scraping up any browned bits, and bring to a simmer. Cover and cook until the vegetables are tender, about 10 minutes.

Rinse and trim the green beans, and cut them into 2-inch pieces. Add the green beans to the pot with the curry. Put the coconut milk powder into a bowl and whisk together with 1/2 cup of water to make coconut milk. Add the coconut milk to the pot with the curry, and reduce heat to low. Cook until the green beans are tender, about 5 minutes.

Season the curry to taste with salt and pepper. Rinse the cilantro, remove the leaves from the tough stems, discard the stems, and chop the leaves. Fluff the rice with a fork.

To serve, scoop the basmati rice into a shallow bowl and ladle the eggplant and butternut squash curry on top. Garnish with the cilantro, and serve hot. Enjoy!