Quick Eggplant & Tomato Curry
This is savory, complex and delicious and uses Thai red curry paste to create a lot of flavor quickly. You can serve it over potatoes instead of rice.
Variation
Green beans would be a wonderful addition here. Add them at the same time you add the tomato sauce and coconut milk.
If you don’t have time to make tomato sauce and have fresh tomatoes, add fresh, chopped tomatoes to the curry paste after you’ve fried it for a few minutes and let reduce a bit before adding the eggplant and remainder of the coconut milk.
Use green curry paste if you don’t have red
Serves 4-6
3 Japanese eggplants or globe or Italian eggplant, cut into 2 x 3″ chunks (about 8 cups)
2 tablespoons oil
1/2 teaspoon salt
2 teaspoons red curry paste (or green, see Variations above)
2 teaspoons fresh ginger, minced or grated on a microplane (optional)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 -1/2 teaspoon salt, to taste
1 1/2 cups plain tomato sauce
1 can full-fat coconut milk
Cilantro and scallions, for garnish
Rice or potatoes (see headnote) for serving
1. Heat oil in a large skillet over medium-high heat. Add eggplant chunks and 1/2 teaspoon salt and sauté over fairly high heat, stirring often for about 5 minutes. Then cover the pan and cook until eggplant begins to collapse and brown in places, another 5 minutes or so. Remove from pan and set aside.
2. Put solid/fat part of the coconut milk in a Dutch oven or large saucepan over medium heat. Add curry paste, ginger, if using and spices and mix well. Fry this mixture for about 3 minutes then add the eggplant and combine well and cook for a minute or two. Add the tomato sauce and remaining coconut milk and salt. Bring to a simmer and cook, partially covered for about 15 minutes until thickened a bit. Serve hot over rice or potatoes.
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