Monday, March 23, 2009

Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry and Spaghetti Squash Pancakes with Tomato-Basil Jam

Here are 2 more great recipes from The Vegetable Dishes I Can't Live Without by Mollie Katzen. It is always interesting to look through a cookbook and see which recipes just jump out at you. I love this cookbook and the unique way that all types of vegetables are represented. Combinations I never would have thought of are on almost every page.
I had to try both of these because I have really been trying to cook squash more, all types included. I have noticed that butternut and spaghetti squash are still available at the store and wanted to try these 2 recipes out.
This curry featured red curry paste and coconut milk and a unique mixture of vegetables. I served it over rice noodles and really like the sauce as well as all the veggies. I never would have paired eggplant, green beans, and butternut squash on my own, but it really works well in this curry. Deliciously well.
The spaghetti squash pancakes were really easy to make (well, besides the time it took to cook the squash). I also made one of the recommend toppings from the book the Tomato-Basil Jam. I actually preferred these pancakes the next day, cold out of the fridge with no topping and if I made them again, I would add a little more flavoring to the pancakes themselves. Overall, a very good recipe and a nice change from the normal, everyday vegetables we eat all the time. I like variety!

Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry
2 tsp red curry paste
2 Tbls minced fresh ginger
1 14-oz can lite coconut milk
1 1/2 cups vegetable broth
2 Tbls fish sauce or 1-2 Tbls soy sauce
1 Tbls brown sugar (optional)
1 15-oz can diced tomatoes
1 small (5 or 6 oz) Japanese or Chinese eggplant, cut into cubes
2 cups diced kabocha or butternut squash, steamed or blanched until almost tender
2 cups green beans, trimmed and cut into 2-inch lengths
20 to 25 fresh basil leaves

Measure the curry paste and ginger into a large saucepan, then add the coconut milk and broth, and whisk until smooth. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 minutes.
Stir in the fish sauce, and brown sugar.
Add the tomatoes, eggplant, squash, and green beans. Bring to a boil, then reduce heat and simmer, partially covered, for about 10 minutes, or until vegetables are tender. Stir in the basil leaves and serve hot, over rice.

Spaghetti Squash Pancakes
2 cups cooked spaghetti squash
1 cup minced onion
1/4 cup all-purpose or rice flour
1/2 tsp salt
4 large eggs

Place the cooked squash in a medium-sized bowl and separate the strands by combing through them with a fork. Continue to use fork and mix in onion, flour, and salt and then to beat in the eggs.
Place a skillet over medium heat. Spray it lightly with cooking spray, or for richer flavor, melt a little butter. When surface is hot, use a 1/4-cup measure with a handle to scoop batter into the hot pan.
Cook the pancakes for a good 8-10 minutes on each side- until truly golden.
Top with:
sour cream or yogurt
minced parsley

*Tomato-Basil Jam
2 pds tomatoes, peeled and seeded if ripe
1/4 tsp salt
3-4 Tbls light-colored honey
2 Tbls balsamic vinegar
2 tsp cider vinegar
about 5 sprigs fresh basil

Cut the tomatoes into small cubes and place them in a medium-sized saucepan. Cover the pot and place it over medium heat.
When the tomatoes begin to boil, reduce heat and uncover the pot. Let cook for 10 minutes, adding a little water if it seems dry.
Stir in the remaining ingredients and continue to let it cook uncovered over medium heat for another 35 minutes, or until reduced to approximately 1/3 its original volume.
Remove from the heat and dig out basil. Let cool to room temperature and store in fridge.

Up Next- Tuesday's with Dorie- Blueberry Crumb Cake Muffins


Katherine Aucoin said...

Wow just the name is a mouthful and it looks wonderful. The colors in this dish look so fresh and virbrant!

Meghan said...

I just started cooking with squash this past fall. I love how versatile they are. The spaghetti squash pancakes sound so good! And your pictures are gorgeous!

Marie said...

Beautiful as always Mary Ann. I have several Molly Katzen books and I love them!

Deborah said...

Thank you! I'm going to try this receipe this week. It sounds delicious and healthy!

Cathy said...

Incredible as always, Mare! The spaghetti squash pancakes are calling my name. I am realizing that certain veggies prepared in certain ways can totally satisfy my "starch/carb" side dish cravings at dinner.

Maria said...

Everything looks so good. I like the idea of the tomato basil jam. Great topping for the pancakes!

Anonymous said...

Both look and sound delicious. I've looked at that cookbook at the bookstore and have always put it back on the shelf. I'll have to go check it out again.

Not Another Omnivore said...

Woah! So many awesome recipes to bookmark!


Prudy said...

Mary Ann:
I just made cauliflower curry last week and I made coconut curry chicken last night. We must be thinking alike. I love the combo of veggies in this recipe. Can't wait to try it.

Organic said...

wow! that was a lot to remember but hey it looks lovely!