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Saucy Eggplant Curry over Rice

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 Saucy Eggplant Curry over Rice
Recipe for the week of February 7-11, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Yield 4 servings`
Ingredients
Curry Paste
  • 1 lemongrass stalk bottom third only, tough outer layers removed, finely chopped
  • 4 garlic cloves smashed and minced
  • 1/4 piece ginger peeled, finely minced
  • 2 tablespoon smoked paprika
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon Salt
  • 2 tablespoon lime juice
  • 1 teaspoon vegetable oil
For Assembly
  • 3 Tbsp. vegetable oil or more
  • 1 red bell pepper ribs and seeds removed, coarsely chopped
  • 1 13.5-oz. can unsweetened coconut milk
  • 1 teaspoon Salt
  • 2 Eggplants diced
  • 4 green onion chopped
  • 1 Lime for wedges cut into wedges, for garnish
  • 1 cup Rice with water and cooking to serve curry over
  • 4 green onion chopped
  • 2 tsp. finely grated lime zest
  • 2 Tbsp fresh lime juice
  • cup ½of torn mint
  • 1 Lime for wedges
  • 1 cup Rice with water and cooking to serve curry over
  • Veggies
  • Sub eggplant for shrimp
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Yield 4 servings`
Ingredients
Curry Paste
  • 1 lemongrass stalk bottom third only, tough outer layers removed, finely chopped
  • 4 garlic cloves smashed and minced
  • 1/4 piece ginger peeled, finely minced
  • 2 tablespoon smoked paprika
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon Salt
  • 2 tablespoon lime juice
  • 1 teaspoon vegetable oil
For Assembly
  • 3 Tbsp. vegetable oil or more
  • 1 red bell pepper ribs and seeds removed, coarsely chopped
  • 1 13.5-oz. can unsweetened coconut milk
  • 1 teaspoon Salt
  • 2 Eggplants diced
  • 4 green onion chopped
  • 1 Lime for wedges cut into wedges, for garnish
  • 1 cup Rice with water and cooking to serve curry over
  • 4 green onion chopped
  • 2 tsp. finely grated lime zest
  • 2 Tbsp fresh lime juice
  • cup ½of torn mint
  • 1 Lime for wedges
  • 1 cup Rice with water and cooking to serve curry over
  • Veggies
  • Sub eggplant for shrimp
Instructions
To Make the Curry Paste
  1. Chop finely lemongrass, garlic, ginger, paprika, coriander, cumin, turmeric, and place in bowl and add salt and then immersion blend until it’s a paste. If pot looks dry, add another 1 Tbsp. oil. Add curry paste to pot (still over medium-high heat) and cook, stirring often, until paste is slightly darkened in color and beginning to stick to bottom of pot, about 5 minutes.
  2. Pour coconut milk and 2 cups water into pot and reduce heat to medium: season with salt. Cook, scraping up any curry paste stuck to pot until flavors come together and curry is slightly thickened, 10–12 minutes.
Adding the Vegetables
  1. While the curry is cooking, season eggplant and bell pepper with salt and add to curry. Cook, stirring, until vegetables are nice and tender, about 3 minutes. Remove pot from heat.
To Serve
  1. Serve eggplant curry on a bed or rice. Garnish with lime wedges.