Yellow Curry With Eggplant Recipes

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YELLOW CURRY WITH EGGPLANT



Yellow Curry With Eggplant image

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

1 small eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, Frenched
4 -5 garlic cloves, minced
1 -2 serrano chili, diced
2 -3 tablespoons cooking oil, as needed
1/2-1 teaspoon fish sauce
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1 teaspoon ground turmeric
salt and pepper
1 (13 1/2 ounce) can coconut milk
1/4 cup hot water, as needed, to thin sauce

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



Eggplant and Squash Curry image

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 18

3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes
1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced
2 small onions or 1 large, quartered lengthwise and thinly sliced
4 cloves garlic, sliced
1 (1-inch) piece fresh gingerroot, peeled and grated
1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds)
2 tablespoons West Indian curry powder* (a couple of scant palmfuls)
1 tablespoon chile powder (a palmful)
1 teaspoon ground cardamom (1/3 palmful)
1/2 cup mango chutney, plus some more to pass at table
2 cups chicken stock
Red rice, cooked according to package directions, or brown rice
Zest and juice of 1 lime or Kaffir lime leaves
1 bunch scallions, thinly sliced on an angle

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



Red Thai Coconut Curry with Eggplant image

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

1 (12 ounce) package extra-firm tofu
2 (14 ounce) cans light coconut milk
2 tablespoons Thai red curry paste
1 medium eggplant, cut into 1-inch cubes
1 large onion, chopped
1 medium red bell pepper, cut into thin strips
2 tablespoons packed dark brown sugar
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon salt
1 (10 ounce) package frozen peas

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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