Coco-Pea-Nutty Eggplant Curry

Total Time
50mins
Prep 30 mins
Cook 20 mins

This recipe is adapted from a vegan recipe and is ever so good. It is thick and rich, just a bit spicy and full of vegetables. You could, of course, add chicken or pork but with the peanut and coconut milk it is really very rich on it's own. Thin it down with more chicken stock or water to make it soupier, or subsitute some of the coconut milk for stock or water if you need it a little lighter. Remember, though, coconut milk and coconut oil provide vital medium chain fatty acids as well as potent anti-biotic compounds. It's healthfood! :) My sister says this recipe tastes just like a peanut hot pot she ate in Malaysia.

Ingredients Nutrition

Directions

  1. Heat a couple tablespoons of oil in a skillet and pan fry/sautee eggplant in batches. Work in small batches and aim to get a little color on the eggplant pieces. Salt and pepper to taste. Alternately, lightly brush eggplant pieces with oil and roast pieces in a 400 degree oven. Set cooked eggplant pieces aside.
  2. Heat a couple teaspoons of oil in the skillet and cook onion over medium heat. Add ginger, salt, pepper or chile flakes and curry powder. When the onion is soft add broccoli florets. Sautee until they are starting to get tender and then add garlic and cook until fragrant, being careful not to burn the garlic.
  3. Mix the peanut butter with hot water to form a thin paste. Add peanut butter, coconut milk and other liquid to the pan. Add the cooked eggplant. Stir to combine, adding more salt or hot sauce as necessary. Simmer until the broccoli is cooked through and the sauce is to your desired consistency.
  4. Serve over rice and top with peanuts and/or chopped herbs.