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

Todd Porter and Diane Cu
November 2014

Gallery

© Todd Porter & Diane Cu

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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.

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