Simple Eggplant and Vegetable Coconut Curry
Ingredients
- 1 eggplant cut into rounds, then halved
- 2 tsp neutral oil
- 1 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp cayenne (adjust to heat preference)
- 1 can unsweetened coconut milk
- 1/2 orange bell pepper, cut into strips
- 1/2 red bell pepper, cut into strips
- 1 extra large portobello mushroom, sliced lengthwise
- 1 poblano pepper, chopped
- 1 tsp garam masala
- 1/2 tsp curry powder
- 1 lime, juiced
- salt and pepper to taste
- 1/2 cup water
Preparation
Heat oil in skillet, add eggplant and sprinkle with salt.
Meanwhile, sauté peppers and portobellos. (I did these in separate pans)
Add turmeric, coriander, cayenne and stir fry over medium heat until eggplant wilts and becomes somewhat crisp. Cooking time should be about 20 minutes.
Add coconut milk, lower heat and simmer 10 minutes. Sprinkle with garam masala and add in peppers and mushrooms. Fold in gently.
Plate with rice, squeeze lime over dish and add naan bread to not waste a drop!
