Archive for January, 2008

Eggplants from Vic MarketCurry in progress

I’ve finished cookery school, moved house, took a 6-week holiday and have since obtained a proper kitchen job working with proper chefs. The arrival of 2008 and the resolutions (which are made every year and every year are only nearly accomplished) I’ve made are the signal of a new start. I’m diving in head first in the Melbourne food scene and eating my drinking my way to the deepest, darkest corners of the city.

Today marks the beginning of the future of a new direction for my food writing. A future with lashings of food writing, drizzlings of good eats and generous dabbles in kitchen adventures. After not having posted anything fresh here for months, it was time I did some cleaning up. There will be a greater focus on vegetarian food that not only comes out of my head or a magazine and into my kitchen, but also a focus on the multitude of restaurants and cafes in Melbourne and what they have to offer to those who say, “No thank you” to meat.

Consider this the new Chronicles of a Dirty Flamingo in the Kitchen and I’m sending us off into the new year with a fabulous curry recipe by Sydney-based Skye Gyngell.

Eggplant, White Bean and Puy Lentil Curry adapted from Delicious magazine (FEB 08)

2 tbs olive oil
1 onion, thinly sliced
2 tsp ground coriander
2 garlic cloves, finely chopped
2 dried curry leaves
1 dried kafir leaf
Juice of 1 lime
1 tbs brown sugar
1 tbs soy sauce
1 medium sized eggplant, cut into bitesized cubs
400g canned chopped tomatoes
30 ml coconut milk, plus 300 ml water
400g can cannelini beans, rinsed and drained
100 g cooked puy lentils, optional

  • Heat your oil in a large, deep frypan over medium heat, add onions and ground coriander, then cook while stiring periodically until onions soften; about 3-5 minutes
  • Throw in your garlic, curry and lime leaves, lime juice, sugar and soy sauce. Stir to combine and add the eggplant, cooking it for about 8 minutes.
  • Add chopped tomatoes and coconut milk. Stir. Reduce to low and cook until eggplant is soft and the mixture has thickend. About 15 minutes.
  • Add the beans and puy lentils and cook for an additional 5 minutes or until warmed through.
  • Serve hot over the rice of your choice (basmati or jasmine is lovely) and top with yoghurt or creme fraiche, if you prefer.

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