YELLOW CURRY WITH EGGPLANT
This is a simple, tasty vegetarian curry that I whipped up with ingredients on hand. You can adjust the spice level as you see fit, but I like my head to sweat.
Provided by K. Mox
Categories Curries
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan.
- Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired.
- Add fish sauce and cook while stirring for 1 or 2 minutes.
- Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed.
- Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency.
- Serve over brown rice.
Nutrition Facts : Calories 968.1, Fat 47.2, SaturatedFat 32.9, Sodium 204.2, Carbohydrate 136.8, Fiber 13.5, Sugar 115.9, Protein 7.5
EGGPLANT AND SQUASH CURRY
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For fresh tomatoes:
- Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
- Preheat the oven to 425 degrees F.
- Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
- If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
- Serve curry on bed of lime and green onion rice with extra chutney for mixing in.
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
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