Eggplant In Curry-Coconut Sauce Recipe - Cooking Index
Eggplant In Curry-Coconut Sauce Recipe - Cooking Index
| 1/2 cup | 118ml | Ghee - (see recipe) |
| 1 | Yellow onion - chopped | |
| 1 tablespoon | 15ml | Curry Powder - (see recipe) |
| 1 cup | 146g / 5.1oz | Unsalted cashews - coarsely chopped |
| 1/2 cup | 46g / 1.6oz | Shredded coconut |
| 2 cups | 474ml | Unsweetened coconut milk |
| 2 cups | 474ml | Vegetable broth |
| 8 | Baby eggplants | |
| 1 | Cinnamon stick | |
| 1 | Dried red chile | |
| Salt - to taste | ||
| 1/2 | Lemon - juiced | |
| Mint leaves - for garnish |
Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
This recipe yields 4 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D06) - from the TV FOOD NETWORK
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