YELLOW CURRY WITH EGGPLANT
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#curries #weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #low-protein #main-dish #vegetables #asian #thai #easy #beginner-cook #vegetarian #dietary #spicy #low-sodium #stir-fry #inexpensive #low-in-something #peppers #taste-mood #number-of-servings #presentation #served-hot #technique #eggplant #from-scratch
You'll also love