Vegetable Eggplant Curry

Remove eggplant from oven and add to skillet.

Vegetable eggplant curry.

Simmer 20 minutes covered.
This makes them sweeter and more fleshy without any bitterness.
Add onion red pepper zucchini sweet potato bamboo shoots green beans and eggplant.

If you like a creamier richer sauce you can add coconut milk just like we did for our braised curried kale recipe.
You can use other vegetables as well such as cauliflower or sweet potatoes.
Toss eggplant with grapeseed oil crushed garlic and salt and spread on baking sheet.

In a large ish about 2 quart pot heat oil then stir in the curry paste and fry until fragrant.
Season with soy sauce palm sugar and fish sauce.
Pour garlic and spice mixture into the dutch oven with vegetables in it.

Saute the onions and eggplant until the onions are tender approximately 10 minutes.
This will caramelize the outside and add a nice flavor to the vegetable.
June 5 2013 by site contributors leave a comment.

Take the extra few minutes to make the curry from scratch you.
Stir until vegetables are hot 2 3 minutes.
Add curry paste and reduce heat to medium low.

This week im sharing my recipe for thai green curry with eggplant.
The aubergine or eggplant is an exceptionally versatile vegetable that its what.
So is this an aubergine curry or an eggplant curry.

The answer is of course its both.
But they look like veggies and they taste like veggies.
If you cant find them near you any small variety of eggplant should work.

Adjust heat as needed to prevent burning.
Eggplant vegetable curry.
Add in the red chili peppers garbanzo beans 2 cups water or vegetable stock and coconut milk.

Preheat oven to 400of.
Add coconut milk and stir until well mixed.
Just make sure to cook them until tender before adding them to the sauce.

Stir in coconut milk bring the mixture to a boil and reduce heat to low.
For eggplant curry i like using small seedless eggplants for this such as japanese eggplants because the seeds are almost non existent.
Stir constantly until very fragrant about 3 minutes.

Add the vegetable stock then add all vegetables including lime leaves.
Bake until browned 20 25 minutes.
The wonderful people over at frontier natural asked me to develop this recipe for them using their own recipe for green curry sauce.

Method for thai vegetable eggplant curry.
Eggplant and chickpea curry.
Add the garbanzo beans almonds zucchini raisins and orange juice.

Heat coconut oil in a wok or large skillet over medium heat.
Add the grated ginger turmeric powder curry powder and cayenne pepper.
Stir for a minute or so until the spices are evenly distributed.

A lighter twist on the original calorie laden take away serve it with soft naan bread crispy poppadoms or fluffy basmati rice and top with a good handful of fresh coriander cilantro leaves.
In a medium saucepan place 3 tablespoons olive oil garlic turmeric curry powder cinnamon salt and pepper and saute over medium heat for 3 minutes.
Its not a vegetable.