© Todd Porter & Diane Cu
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

This is a delicious take on vegetable curry, with seared eggplant cooked in a rich coconut broth. Slideshow: Vegetarian Curry Recipes

How to Make It

Step 1    

Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.

Step 2    

Stir in the onions, ginger and garlic, and then cook for about 1 minute, or until soft. (If the pan is too dry from the eggplant absorbing all the oil, add a touch more olive oil when stirring in the onions.)

Step 3    

Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies. Simmer for about 2 minutes or until heated through and eggplant has absorbed some of the sauce.

Serve With

Rice and garnished with cilantro.

You May Like