- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 small summer squash, diced
- 1 small eggplant, peeled and diced
- 1 medium carrot, coarsely shredded
- 1 green bell pepper, seeded and chopped
- 8 oz. mushrooms, sliced
- 1 cup chopped Swiss chard
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- Salt, to taste
- 2-4 croissants - frozen
- ¼ cup shredded Parmesan cheese, optional
- 2-4 teaspoons hot peppers in oil, optional
Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until tender, about 4-5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
Add the squash, eggplant, carrot, pepper, and mushrooms; sauté until beginning to become tender, about 3-4 minutes. Add the chard and sauté another 2-3 minutes until wilted.
Add the cumin, curry, coriander, turmeric, and salt; toss with the vegetables to disperse. If the powders do not incorporate fully, add a little water or broth - one teaspoon at a time - until they do.
Bring the mixture to a simmer over medium heat. Simmer until the sauce has thickened slightly and the vegetables are completely tender. Remove and keep warm and preheat your oven to 350°F.
Using a set of kitchen shears, cut the tops off the frozen croissants off each pastry and set aside. You can do this when they are not frozen, but I've found that it is easier to handle and prepare them frozen than thawed. Using your fingers, press the insides of the croissant down to make a well in the center of each croissant. Place the croissants in a baking dish and carefully fill them with the vegetable curry. Sprinkle the top of the curry with shredded cheese and hot peppers, if desired.
Nestle the reserved tops of the croissants alongside the filled parts and bake in the preheated oven for 15 minutes or until the croissants are crisped and the cheese - if using - is melted. Serve warm.
- Yields: 2-4 servings, depending on the size of your croissants
- Preparation Time: 40 minutes