If you only buy one cookbook, buy John Besh's "My Family Table". It is fantastic. That is where I got this curry recipe (even though I change it a little). He calls it Curried Anything. I'm going to write down the recipe the way I do it, however. Seriously, buy the book.
My 3rd kiddo loves Asian food. It doesn't matter what part of Asia, he loves it. He especially loves food that hints of Indian origin. He loves the combination of spices and all of the vegetables. What's not to love?
This recipe is very versatile. I added chicken because I had 1/2 of a rotisserie chicken in the fridge. If I wanted to make it vegetarian, I would just substitute the chicken broth for vegetable broth and probably add another potato or more cauliflower or maybe some chick peas. It's hard to do this wrong. I do like basmati rice with this, but you can do what you want.
Curry powder is different from different places. Trader Joe's has a pretty good one. I add just a little of the chili paste, but PoppaH likes to add a little more to his plate. Whatever makes you happy!
Chicken and Eggplant Curry
4 Tablespoons butter
1 eggplant, unpeeled, diced
2 Tablespoons peeled and minced ginger
2-4 green onions, chopped
2 cloves garlic, crushed
2-4 teaspoons curry powder (I use 3 1/2)
1 summer squash, diced
1 potato, diced
2 cup cauliflower florets
1 13-ounce can coconut milk
1 can (14.5 oz.) chicken or vegetable broth
1/2 teaspoon sambal chili paste
2 cups chopped cooked chicken
salt (about 1 teaspoon)
pepper (about 1/2 teaspoon)
4 cups cooked rice
Melt the butter in a large saucepan over high heat, add the eggplant, and saute until soft.
Add the ginger, green onions, and garlic. Sprinkle the curry powder into the pan and toast for a moment. Add the squash, cauliflower and potatoes, stirring to coat them with the spices.
Continue to stir for a few minutes, then add the coconut milk, broth and chili paste. Bring to a gentle boil, add the chicken, then reduce the heat and simmer for 15 minutes. Season with salt and pepper and serve over rice.