Thai Coconut Curry with Eggplant and Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbs Coconut Oil1 lb (450g) Globe Eggplant Sliced into 1/2" cubes1 C (165g) Yellow Onion about 1 medium2 C (260g) Sweet Bell Peppers green, yellow or red - or a mix, about two peppers1 Tbs Fresh Garlic microplaned1 Tbs Fresh Ginger microplaned2 Tbs Red Curry Paste1/4 tsp Red Pepper Flakes optional - about a spicy 4 with it!1 Tbs Brown Sugar or maple syrup1/2 C (120g) Vegetable Broth1, 13 1/2 oz (382g) Can Full Fat Coconut Milk2 Tbs Tamari1/2 Lime juiced
For the Curry:
In a large Dutch oven, add the coconut oil and heat until it shimmers. Turn the heat to medium high and add the eggplant and onion. Stir fry for about 6-8 minutes or until the vegetables begin to soften. It's okay of the eggplant sticks a bit.
Stir in the bell peppers and stir fry for about one minute, just to soften a bit. Add the garlic and ginger. Stir for another minute, scraping the bottom of the pot - the garlic and ginger will start to stick. Add the curry paste and red pepper flakes. Take a big inhale..... ahhhh.
Cook, stirring for a minute more, coating the vegetables with the paste. Stir in the brown sugar and deglaze the pot with broth and coconut milk. Stir in the tofu or chickpeas. Bring to a simmer, turn to low and cook for about 10 minutes just until heated through. Stir in the Tamari and lime juice.
Remove from heat and spoon over rice. Top with Thai basil, cilantro, and sprinkle with sesame seeds. Serve with additional Tamari and lime wedges.
Store in a lidded container for up to three days or up to two weeks in the freezer. Thaw in the fridge overnight and gently rewarm on the stovetop.
Serving Size: Makes 4 hearty servings
Number of Servings: 4
Recipe submitted by SparkPeople user FBEEZY.
In a large Dutch oven, add the coconut oil and heat until it shimmers. Turn the heat to medium high and add the eggplant and onion. Stir fry for about 6-8 minutes or until the vegetables begin to soften. It's okay of the eggplant sticks a bit.
Stir in the bell peppers and stir fry for about one minute, just to soften a bit. Add the garlic and ginger. Stir for another minute, scraping the bottom of the pot - the garlic and ginger will start to stick. Add the curry paste and red pepper flakes. Take a big inhale..... ahhhh.
Cook, stirring for a minute more, coating the vegetables with the paste. Stir in the brown sugar and deglaze the pot with broth and coconut milk. Stir in the tofu or chickpeas. Bring to a simmer, turn to low and cook for about 10 minutes just until heated through. Stir in the Tamari and lime juice.
Remove from heat and spoon over rice. Top with Thai basil, cilantro, and sprinkle with sesame seeds. Serve with additional Tamari and lime wedges.
Store in a lidded container for up to three days or up to two weeks in the freezer. Thaw in the fridge overnight and gently rewarm on the stovetop.
Serving Size: Makes 4 hearty servings
Number of Servings: 4
Recipe submitted by SparkPeople user FBEEZY.
Nutritional Info Amount Per Serving
- Calories: 338.5
- Total Fat: 25.2 g
- Cholesterol: 0.6 mg
- Sodium: 662.5 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 5.9 g
- Protein: 4.4 g
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