Coming from the Midwest where dinners beyond meat, potatoes and corn was hard to come by, I never really had curries as a part of my diet. However, after cleaning up my diet, I found that I enjoy eating curries since they are easy to make and pack a lot of flavor. I recently found this recipe online and really liked it. I would recommend adding your choice of meat to it to make it more filling, but it does taste good on its own. Enjoy!
- 5 small eggplants (you can use two large ones)
- 4 oz (1/4 lb) white mushrooms, quatered;
- 1 tbsp coconut oil;
- 2 green onions, finely chopped;
- 2 cloves garlic, minced;
- 1 red chili pepper (optional depending on how spicy you like you’re food);
- ½ tsp chili powder;
- 1 tsp ground cumin;
- 1 tsp ground coriander;
- ¼ tsp ground turmeric;
- 4 very ripe tomatoes, diced;
- 1 tbsp fresh cilantro, finely chopped;
- 1/3 cup coconut milk;
- Sea salt and freshly ground black pepper to taste;
- Preheat oven to 400 F. While the oven heats up, wrap each eggplant in aluminum foil. Place in the oven and cook for 50 minutes to an hour.
- Remove the eggplants from the oven and let cool.
- After the eggplants are cool enough to handle, cut them in half and spoon out the flesh. Discard the skin and keep the flesh in a bowl. Using a fork, break apart the flesh to ensure that there are no large chunks. Put aside for later use.
- In a large skillet over a medium heat, saute garlic in the cooking fat. Allow it to cook for about two minutes, until fragrant.
- Add the green onion, chili pepper and mushrooms to the skillet. Saute for about 5 minutes.
- Add all the spices to the skillet. Stir well and cook for about 2 minutes.
- Stir in the tomatoes and season to taste with salt and pepper. Simmer for another 5 minutes, or until the tomatoes are tender.
- Add the eggplant puree, followed by the cilantro and coconut milk. Continue cooking for about 8 minutes, to allow the flavors to blend.
Serve on its own or over spaghetti squash or zucchini noodles.
REST DAY 10.23.11