Monday, July 12, 2010

Eggplant, pumpkin & zucchini curry

Preparation Time
10 - 15 minutes

Cooking Time
25 minutes

2 tsp vegetable oil
1 medium brown onion, cut into wedges
3 tsp Madras Indian curry paste (medium hot)
450g (about 4 large) baby eggplant, halved, cut into thick chunks
450g medium zucchini, halved, cut into thick chunks
500g Jap pumpkin, deseeded, peeled, cut into chunks
1 x 140ml can coconut milk {Ayam brand)
250mls (1 cup) vegetable stock
3 tsp brown sugar
1/4 cup chopped fresh coriander
Salt & ground black pepper, to taste
300g (1 1/2 cups) Basmati rice

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until slightly golden. Add the curry paste and cook for a further 2 minutes.

Add the eggplant, zucchini and pumpkin and toss until well coated in the paste. Add the coconut milk and stock, stir to combine and bring to the boil over high heat.

Reduce heat to low and simmer, covered, for 10 minutes. Remove the lid and simmer for a further 5 minutes or until the sauce has thickened slightly and the vegetables are just cooked. Stir in the brown sugar and coriander and season with salt and pepper.

Meanwhile, cook the rice in large saucepan of salted boiling water, according to packet directions, until just tender. Drain.

Serve the vegetable curry with the rice

Notes
Leftovers: use curry paste in vegetable or meat curries. Use stock in soups or casseroles. Use rice to make pilaf. Use coriander in pesto.

For the kids: mild vegie curry - reduce the curry paste to 1 tsp.

1 comment:

  1. Special-K 12 Jul 10 : I made this tonight substituting Thai red curry paste and potato for the Madras curry paste & zucchini. I also added some lemon juice and it was delicious!

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