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.**
Servings Prep Time
Yield4 servings` 15minutes
Cook Time
25minutes
Servings Prep Time
Yield4 servings` 15minutes
Cook Time
25minutes
Ingredients
Curry Paste
  • 1 lemongrass stalkbottom third only, tough outer layers removed, finely chopped
  • 4 garlic clovessmashed and minced
  • 1/4piece gingerpeeled, finely minced
  • 2tablespoon smoked paprika
  • 2teaspoon ground coriander
  • 1teaspoon ground cumin
  • 1teaspoon ground turmeric
  • 1teaspoon Salt
  • 2tablespoon lime juice
  • 1 teaspoon vegetable oil
For Assembly
  • 3Tbsp. vegetable oilor more
  • 1 red bell pepperribs and seeds removed, coarsely chopped
  • 1 13.5-oz. can unsweetened coconut milk
  • 1teaspoon Salt
  • 2 Eggplantsdiced
  • 4 green onionchopped
  • 1 Lime for wedgescut into wedges, for garnish
  • 1cup Rice with water and cookingto serve curry over
  • 4 green onionchopped
  • 2 tsp. finely grated lime zest
  • 2 Tbsp fresh lime juice
  • cup ½of torn mint
  • 1 Lime for wedges
  • 1cup Rice with water and cookingto 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.