Spicy eggplant curry

spicy_EGGPLANTWhat you need:

 

– 2 cans of coconut milk (one reg. fat, one “light”)

– Basmati rice

– one large eggplant

– white mushrooms (one handful)

– bamboo shots and / or bean sprouts

– broccoli

– red pepper

– 1/2 cup of navy beans

– red curry paste to taste

– mango chutney (i.e Major Grey)

– 1-2 Tbsp peanut butter

– 1-2 fresh chili peppers

– fresh ginger

– cardamon to taste

– fresh cilantro for garnishing

 

Start by heating a wok and throw one Tbsp of coconut oil in to heat up. Throw some chopped, fresh ginger and a Tbsp of red curry paste in there and add a little bit of coconut milk. Now add the fresh, chopped, chilies and cardamon to taste; and one Tbsp of chutney. While this simmers, you can start washing and chopping all your fresh veggies! Once everything is ready to go, just toss your veggies in the wok and stir everything until covered in delicious ginger chili paste. Now add the rest of the coconut cans and add the beans, sprouts and / or bamboo shots. Cover and let simmer for an hour or longer. You can tweak the spice level by adding more red curry paste. I often times end up using more chutney as well. The peanut butter adds a nutty sweetness. Cook your rice last, that way it will be more fresh and stay warm longer! I tend to use “smoked” Basmati,  if you can find some I highly recommend it. Don’t forget to throw some fresh cilantro on top before serving ~ looks so pretty!

 

This is a great dish for left-overs or guests. I love making this dish when we have friends over. It’s a hearty, healthy, vegan meal that never disappoints! C.

 

 

Print This Page

Latest Recipes

Follow us on Facebook!

snowflake snowflake snowflake snowflake