Recipe by K. Mox
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.
Top Review by StarvinArtist
I used this recipe as a basis, and it turned out AMAZING! The reason I gave it three stars is because I don't know what the original stated recipe actually tasted like.
I started by sweating the eggplants (I ended up using a couple of small guys from the Farmer's Market), and then basically followed the recipe until the spice section. Although, I did add potatoes, and ended up using red onion because that's why my CSA box gave me. I omitted the fish sauce due to vegetarianess. Beyond what this recipe called for, I also added some cumin, mustard seed, some curry powder, but in my opinion, most importantly I added brown sugar. Then I spiced it up some more with chili powder; perhaps if I had used two serrano peppers or left more of the seeds in (I've had issues with making dishes REALLY REALLY spicy before), the chili powder wouldn't have been necessary.
I served it wish rice that I treated with a little bit of lemon juice and cilantro. It was delicious!
- 1 small eggplant, cubed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium yellow onion, Frenched
- 4 -5 garlic cloves, minced
- 1 -2 serrano chili, diced
- 2 -3 tablespoons cooking oil, as needed
- 1⁄2-1 teaspoon fish sauce
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground coriander
- 1 teaspoon ground turmeric
- salt and pepper
- 1 (13 1/2 ounce) can coconut milk
- 1⁄4 cup hot water, as needed, to thin sauce
Directions See How It's Made
- 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.