Eggplant In Curry Coconut Sauce Recipes
RED THAI COCONUT CURRY WITH EGGPLANT
This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow Thai curry. Serve hot over basmati rice.
Provided by at4605
Categories World Cuisine Recipes Asian Thai
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.
- Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.
- Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.
- Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 36.2 g, Fat 26.4 g, Fiber 9.1 g, Protein 17.5 g, SaturatedFat 11.5 g, Sodium 1090.5 mg, Sugar 16.8 g
THAI COCONUT SOUP WITH EGGPLANT
Savory and easy to make. You will get lost in the aroma of this coconut soup with eggplant.
Provided by kimmers
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Mix water, coconut cream, and curry paste in a large saucepan. Add lime juice, fish sauce, brown sugar, and cayenne pepper; cook over medium-high heat until boiling, 5 to 10 minutes.
- Add eggplant to the saucepan; reduce heat and simmer for 2 minutes. Add tofu and mushrooms; simmer for 7 minutes. Sprinkle with green onions and serve.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 31.5 g, Fat 37.3 g, Fiber 11.7 g, Protein 25.9 g, SaturatedFat 20.3 g, Sodium 801.9 mg, Sugar 11.4 g
EGGPLANT CURRY "NO-FRY" SRI LANKAN STYLE USING COCONUT
Another recipe courtesy of the great Madhur Jaffrey. I'm often looking for new eggplant dishes, and can't believe I haven't tried this particular recipe until today, it's really very easy. From what I've read, traditionally in this dish the eggplant would be fried - in this version it is broiled which obviously cuts down on the calories quite substantially. I also used light coconut milk. I only had one eggplant on hand today and it turned out great, a nice side-dish or main for 2. I can imagine that by using two regular eggplants you would be able to serve at least 3, if not 4, as a main. Next time you run across good looking eggplants in the store, pick a few out and give this a try! (One last note, apparently the original version of this normally calls for 2 tsp of cayenne...wow, that would be hot. 1/2 tsp, as called for here, was just about right for us, but of course, season away as you like!).
Provided by magpie diner
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your broiler, placing the rack about 6 inches below the heat source. Cut the eggplant into 1/2 inch thick round slices (no need to peel). Place the slices on a baking sheet and lightly brush with about 1 tbsp of the oil, on both sides.
- Place the tray under the broiler and cook on one side for about 4 minutes, flip and do same on other side. It will depend on your broiler, you're looking for light browning on both sides. Remove and set aside to cool slightly.
- When you're able to handle the eggplant, cut the pieces into quarters. Place them in a bowl along with 1/2 tsp sea salt, the cumin, coriander, turmeric, fennel, cayenne and lime juice. Toss gently.
- Put the remaining tbsp of oil into a skillet and bring to medium-high heat. When hot, add the cinnamon stick and a few seconds later, the curry leaves if using. Stir once and then add in the sliced onion.
- Let the onion saute for a few minutes and then add in the seasoned eggplant. Mix that together and continue to cook for a few minutes.
- Add the mustard seeds to the coconut milk and pour it into the pan. As soon as it starts to bubble, reduce the heat to medium-low and cook for about 5 more minutes.
- Adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). Serve hot with rice or flat bread.
CURRIED EGGPLANT IN TOMATO SAUCE
Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.
Provided by Brian Holley
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a pot and fry the onion till light golden colour.
- Add the spices, cook for 2 minutes.
- Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
- Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.
Nutrition Facts : Calories 315.1, Fat 28.5, SaturatedFat 19.8, Sodium 57.2, Carbohydrate 16.4, Fiber 6, Sugar 5.8, Protein 4.4
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