Classic Indian Curry w/ Ras el Hanout and Fire Roasted Eggplant

Posted by Olivia on Wednesday, November 20th, 2013

Classic Indian Curry w/ Ras el Hanout and Fire Roasted Eggplant

Now that Fall is in full swing we’re keeping ourselves warm with spiced stews filled with seasonal veggies and protein. This means robust extra virgin olive oils and wonderful spice blends like Ras el Hanout. This Moroccan inspired blend consists of every spice you could hope for in a curry and more like turmeric, nutmeg, coriander, clove, saffron, and even rosebuds! This spice blend brings our favorite classic Indian curry recipe to a whole new level!

Made with these products from The Olive Press:

Ingredients
  • 3 small eggplants
  • 2 medium heads of broccoli, cut into small pieces
  • 2 large carrots, sliced
  • 3 red bell peppers, diced
  • 2 large tomatoes, diced
  • 1 large onion, diced
  • 6-8 cloves of garlic, peeled and chopped
  • 1 inch of ginger, grated
  • 2-3 jalapenos, diced (seeding is optional, depending on how spicy you want the curry)
  • 4 boneless, skinless, chicken breasts
  • 1-2 large containers of chicken broth
  • 3 tablespoons Ras el Hanout
  • 2-3 bay leaves
  • 1 cup cilantro, loose
  • Dash of cayenne, depending on taste
  • 5 tablespoons Italian Blend Extra Virgin Olive Oil

Directions
  1. Heat 2 tablespoons of Italian Blend Extra Virgin Olive Oil in a frying pan. Add the chicken breasts and cook for about 2 minutes on each side, until brown. Set aside on a plate and once they are cool enough, cut into small cubes.
  2. There are two methods to fire roast the eggplant. If you have an open flame like a gas stove top or barbecue: poke holes in the eggplants, put on a skewer, preferably metal, and roast over the flame much like you would a marshmallow at a campfire. Continue until the skin is dark and charred. Place the eggplant in a bowl and cover so the eggplant sweats, making the skin easy to remove. If you don’t have an open flame: preheat the broiler to 325 degrees and place the eggplants in a broiling pan. Keep them about 5 inches below the heat for 15-20 minutes. Once the eggplant is cool enough to handle, peel off the skin and chop the insides into small cubes.
  3. Heat 2-3 tablespoons of Italian Blend Extra Virgin Olive Oil in a large soup pot over medium heat. Add onions and cook for about 1 minute, stirring so they don’t stick. Add the garlic, ginger, and jalapenos. Stir and cook for another 2-3 minutes. Add broccoli, carrots, bell peppers, and tomatoes. Stir and cook for another 5 minutes. Add chicken broth if the mixture starts to stick.
  4. Add the cut chicken, eggplant, and Ras el Hanout, stir until evenly distributed. Add enough chicken broth to cover the mixture, and stir in the bay leaves. Bring to a boil, lower the heat, and let simmer for about 30-40 minutes.
  5. Taste and adjust spice by adding cayenne pepper if so desired, add salt to taste. Serve with rice and garnish with cilantro – Enjoy!
Print This Recipe
Share This

comments powered by Disqus

Sign up for monthly blog and recipe updates.