Eggplants are in season - and here is something that we LOVE to make with eggplant. Love it, it's so darn good. Curry is one of my favorite things to eat, but it always seems so intimidating to make, but this is easy, so simple. Only thing that is time consuming is making the ghee, and that's not hard at all. Last week we had two small-ish eggplants in our CSA and we added this squash because it has a similar texture, and it turned out great.
So, I have great news that has nothing to do with this curry...
I'm going to Bangladesh!! I am being hired to photograph artisans at a fair-trade paper company! We leave November 19th. I'm so happy-can't-control-my-excitement ecstatic! I am so grateful for this opportunity. And I am so happy that Justin gets to go on the trip too.
And back to curry...
This isn't the most attractive dish, but don't let that fool you...
Eggplant In Coconut-Curry Sauce
adapted from Food Network
Ingredients
- 1/2 cup ghee
- 1 yellow onion, chopped
- 1 tablespoon curry powder
- 1 cup unsalted cashews, coarsely chopped
- 1/2 cup shredded coconut
- 2 cups unsweetened coconut milk
- 2 cups vegetable broth
- 2 medium eggplants (or 1 eggplant and 1 white squash)
- 1 cinnamon stick
- 1 dried red chile
- Salt
- 1/2 lemon, juiced
- Mint leaves, for garnish
- Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
- Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
- Puree the coconut sauce with a immersion blender, until it’s pretty smooth (I had to use my blender, the hand-held wasn't working that great for me). Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
11 comments:
yummm that looks fabulous. also, i'm realllly glad you're a south central CSA subscriber. Viva South Central Farms!
congratulations. i think i want to try this recipe and CSA. love, love your blog.
Amanda - these pictures are fantastic! Keep the food pics coming.
aw I think I will love this! because I am a big fan of eggplant and curry! :)
and I am so happy for you! I am sure Bangladesh would be one great part of your life! :)
have a nice day!
Woah, awesome!!! I am always looking for ways to use all this eggplant right now!
Blackberry Farm is an exclusive, luxury boutique hotel in East Tennessee. It's KIND OF ridiculous...the cost to stay there BEGINS at $1,500 per night. The "rooms" are all gorgeous little farm houses, and the food and wine is flawless. For activities, guests go horseback riding, canoeing, take cheesemaking classes, etc. My friend is a musician and got invited to play there over labor day, so we all got to stay for free. But the food, yeah...out of control.
i think this dish looks amazing and definitely not unattractive ;)
congrats on your trip, what an amazing opportunity!
Hi Amanda. :)
Congratulations on your upcoming trip! What a fantastic gift!!
Love the curry shot. Looks delish.
Thank you for sharing your yummy, tart and tasty pie with us Sunday night (was that Sunday?) Can I get the recipe??
oh my gosh. i lived in thailand for 6 months and would order green curry from my compound's cook like every day. it was incredible. and i've never been able to recreate it. tried once but it turned out ridiculous spicy, but this looks totally doable.
she would put squash in it. to. die. for. you have GOT to try it.
This is why, I luv your blog.
this looks and sounds amazing! my husband loves eggplant, and we just adore indian food!! I have to try this!
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