EggPlant and Sweet Potato Curry
Ingredients
Pepper - Green Chili 4
Onion 2 med
Garlic 2 cloves
Cilantro 45 ml
Lemon - Zest 15 ml
Pepper 3 ml
Salt 5 ml
Coriander-Ground 10 ml
Cumin 5 ml
Shrimp Paste 10 ml
Turmeric 4 ml
Oil - Vegetable 30 ml
EggPlant - Japanese 1
Potato - Sweet 1
Coconut Milk 200 ml
Stock-Vegetable 200 ml
Lime 1
Sugar - Brown 5 ml
Rice - White 250 ml
Water 500 ml
Preparation
1. Trim the ends off the chili (de-seed for a cooler paste). Peel and slice 1/2 of the onions. Peel the garlic. Chop the cilantro - using some of the root if available.
2. Put the above ingredients and the lemon zest, pepper, salt, coriander, cumin, shrimp paste and oil in the bowl of a food processor. Pulse until smooth. Add more oil if necessary.
3. Peel and chop the remaining onion.
4. Trim the ends off the egg plant, slice in quarters then cut across.
5. Peel the sweet potato and cube.
6. Zest the lime then juice. Chop the zest.
7. Put water for rice on to boil - then boiling add the rice, cover and set the burner to low.
8. Put a wide pot on a medium burner, add oil then the onion. Cook until soft.
9. Add 25 ml of curry/2 servings to the onion and cook a minute or 2 more.
10. Add the egg plant and cook 5 minutes.
11. Pour in the stock and coconut milk and add the sweet potato, lime zest & juice and the brown sugar. Bring to a simmer and cook until the sweet potato is cooked - about 10 minutes.
12. To serve spoon rice into the bottom of bowls, spoon on the eggplant/sweet potato curry and top with chopped cilantro.
2. Put the above ingredients and the lemon zest, pepper, salt, coriander, cumin, shrimp paste and oil in the bowl of a food processor. Pulse until smooth. Add more oil if necessary.
3. Peel and chop the remaining onion.
4. Trim the ends off the egg plant, slice in quarters then cut across.
5. Peel the sweet potato and cube.
6. Zest the lime then juice. Chop the zest.
7. Put water for rice on to boil - then boiling add the rice, cover and set the burner to low.
8. Put a wide pot on a medium burner, add oil then the onion. Cook until soft.
9. Add 25 ml of curry/2 servings to the onion and cook a minute or 2 more.
10. Add the egg plant and cook 5 minutes.
11. Pour in the stock and coconut milk and add the sweet potato, lime zest & juice and the brown sugar. Bring to a simmer and cook until the sweet potato is cooked - about 10 minutes.
12. To serve spoon rice into the bottom of bowls, spoon on the eggplant/sweet potato curry and top with chopped cilantro.
