late summer farmers market curry

While late summer veg lends itself to minimal intervention, as the days get shorter again and fall draws nearer, I find myself craving something with a little more comfort and flavor. This recipe uses all the super abundant produce growing in my area in July and August, mainly tomatoes, eggplant, and corn. Have no eggplant on hand but tons of summer squash and zucchini? Use a couple of those instead!

With garlic, ginger, delicious Indian spices, honey, and tamari, this dish offers so much good flavor, acidity, heat, and sweetness. I added some potatoes (also in season right now!) because they’re delicious and some lentils for protein (and because they’re delicious). While the cilantro is optional, I would recommend it if you like it and have it on hand (I personally LOVE it, but know that others think it tastes like soap). The lemon or lime at the end adds the perfect amount of brightness and really ties everything together.

This dish makes about four servings and is great for a weeknight or double it and share with a larger group of friends. I like to think of this dish as a transitional dish, helping us move from one season to the next, allowing us to embrace and celebrate today’s harvest, while preparing for the season ahead. I hope you enjoy.

late summer farmers market curry

ingredients

1-2 tbsp olive oil or ghee

1 onion finely diced

4 cloves of garlic finely diced

1 inch ginger finely diced

1 tsp cumin

1/2 tsp coriander

1/2 tsp turmeric

1/2 tsp black mustard seeds (optional but recommended)

1/4 to 1/2 tsp Kashmiri chili powder (or substitute with cayenne)

1 medium or 2 small eggplants diced

1 cup cherry tomatoes OR 3 slicing/heirloom tomatoes diced

1/3 cup water

1 1/2 tsp salt

1 ear of corn, shelled (or roughly 1/2 cup frozen)

1 14oz. can lentils rinsed and drained (or roughly 1 and 3/4 cups cooked lentils; I used brown for this recipe but red or yellow lentils would work well here too)

1-2 tbsp tamari (or soy sauce)

1-2 tsp honey (or maple syrup)

juice from half of a lemon (or a whole lime)

1/2 cup chopped cilantro (optional)

instructions

1. Place a large pan over medium heat. Once hot, add olive oil or ghee. Then add the onions and sauté until translucent (roughly 8-10 mins).

2. Next, add the garlic and ginger and cook for 1-2 minutes or until fragrant. Add the cumin, coriander, turmeric, black mustard seeds, and chili powder. Stir to combine and cook for another 1-2 minutes until fragrant and it starts to darken (but make sure the spices don’t burn).

3. Then, add the eggplant, potatoes, and tomatoes and mix. Add water and salt and scrape up any browned bits. Bring to a simmer and cover for about 20-25 minutes until everything starts to meld, checking every 5-10 minutes to make sure it’s not sticking to the bottom too much. Add more water if needed.

4. Once the eggplant and tomatoes are jammy and the potatoes are soft, add corn, 1-2 tsp of honey, 1 tablespoon of tamari, another pinch of garam masala, and cook for another minute or two until texture is just right (if it’s too dry add more water, if it’s too watery, let it cook off). Taste and add salt or more tamari if needed.  

5. Take off heat and add cilantro and lemon or lime juice. Stir to combine.

6. Serve with rice or bread and top with more cilantro and lemon or lime juice.