Layered Curried Vegetable & Kidney Bean Moussaka

Yes, we know Moussaka is not a traditional Indian recipe. But after attending last week's garlic festival, we had a fresh stash of garlic bulbs plus seasonal tomatoes waiting to be used in a delicious recipe! 

Layered Curried Vegetable & Kidney Bean Moussaka

Layered Curried Vegetable & Kidney Bean Moussaka

Being a chilly fall-like day today, we were craving something garlicky, comforting with the flavours of Indian spices. On the countertop was a spread of fresh seasonal veggies, some kidney beans, those fresh tomatoes and garlic, and a tin of Arvinda's Curry Masala

Rather than opting for our usual Sunday night curry, we instead made a favourite "fusion" recipe using Arvinda's Curry Masala, Layered Curried Vegetable & Kidney Bean Moussaka. This offered up both comfort and Indian spiciness! Here is the recipe: 

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Ingredients:

1 tbsp. olive oil
2-3 garlic cloves, sliced
2 small red onions, chopped
1 cup grape tomatoes, halved
1/4 cup ground of crushed tomatoes
1 tbsp. apple cider vinegar
1 tbsp. Arvinda’s Curry Masala
1 tsp. salt
1/2 tsp. sugar
1/2 cup water
1 cup kidney beans, cooked

Vegetables:
1 tbsp. olive oil
1 eggplant, thinly sliced
1 small sweet potato, thinly sliced
1 small potato, thinly sliced
1 zucchini, thinly sliced
1 cup mozzarella, grated
1/4 cup cilantro, chopped

Béchamel Sauce:
1 cup milk
2 tbsp. flour
2 tsp. Arvinda’s Curry Masala
1/2 tsp. Arvinda’s Garam Masala
salt and pepper, to taste

 Method:

Kidney beans add protein, so this is a whole-meal-in-one!

Kidney beans add protein, so this is a whole-meal-in-one!

 In a medium pot, gently heat olive oil and sauté garlic for a couple of minutes. Add onions and sauté until golden brown. Add grape tomatoes, slightly cook and stir in crushed tomatoes. Mix in apple cider vinegar, Arvinda’s Curry Masala, salt and sugar. Simmer for a couple of minutes. Thin out with water if becomes too thick. Fold in kidney beans, mix and set aside.

Preheat oven to 350F. Line a casserole dish (I used a rectangle oven proof dish) with parchment. Set aside.

In a saucepan, heat milk and whisk in flour, Arvinda’s Curry Masala, Arvinda’s Garam Masala, salt and pepper to taste. Whisk until smooth.

In the casserole dish layer on half the vegetables. Layer on half the tomato mixture and 1/2 cup grated cheese. Add the remaining vegetables, remaining tomato mixture, Béchamel Sauce and 1/2 cup grated cheese.

Bake in preheated oven for 20-25 minutes. Remove from oven and garnish with cilantro. 

In a large skillet heat olive oil, add sliced vegetables and sprinkle in salt and pepper. Cover with lid and gently stir every few minutes. Cook until vegetables are tender. This will depend on how thinly the vegetables are sliced, but should take about 15 minutes.

Arvinda's Curry Masala is the perfect blend to spice this recipe up!

Arvinda's Curry Masala is the perfect blend to spice this recipe up!

Serve and enjoy!

Serve and enjoy!

Posted on September 15, 2013 and filed under Arvinda's Curry Masala, recipe.