Submitted for Afghanistan for My Food Odyssey. Original Recipe from this link http://afghancuisine.wordpress.com/2012/04/28/afghan-eggs-and-tomato-tukhum-bonjan-or-agay-bonjan/. Serves and time are approximate, please feel free to submit corrections.
Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half!
1 pot, 1 hour = simple, incredibly tasty vegetarian meal. Truly a delightful change from ordinary lentil stew or soup. Make sure you have a hunk of great bread to sop up the stew juices or you’ll end up using your fingers! Add a salad for a complete meal.
I saw this on The People’s Cookbook and just had to try it. It was submitted by Lily’s grand-daughter Helen, who told the story of how Lily left Hong Kong, bound for England on a three month sea voyage. At every port Lily would collect spices and experiment with them. When she arrived in England, she perfected this curry and made it for friends and neighbours, later opening a restaurant based on this dishes popularity.Lily is still alive and still cooking curry for friends and neighbours. This dish beat the opposition and won it’s way into The Peoples Cookbook. It’s a great curry with big, bold flavours, worth every bit of effort that goes into it. Just remember Lily when you eat it.
Compliments of Thai Kitchen! Adjust your curry if you don’t like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.
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