Curry Eggplant at Sunflower Vietnamese Restaurant "Stopped by with some friends for dinner before a flight. Servings: 4-6 Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Eggplant, Chillies, garlic & lemongrass all provide powerful flavours in this traditional vietnamese dish. Vietnamese Eggplant Curry. Heat your cooking vessel - traditionally a clay pot or in my case a slow cooker on high to start. 1 In the bowl of a food processor, pulse the lemongrass, cilantro, chiles, garlic, ginger, sugar, and turmeric to a paste. it is super easy to grow and looks great in a garden or pot; plus you will surely add it into more of your cooking. They used our eggplant and tofu to make this curry. Stir in curry paste and fish sauce, then coconut milk, broth, and lime juice. Eggplant: I feel like this guy often gets forgotten about in cooking and isn't a vegetable people eat regularly; which means it is great to add into your diet when you can as the array of antioxidants and phytonutrients in Eggplant are quite different to those in your "standard" vegetables. Ingredients: Warm peanut oil in small dutch oven. Time: 30 minutes Eggplant (Brinjal) is roasted rather than fried for a healthier yet equally delicious alternative (high temp does the trick here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.. Low cal at 250 calories and incidentally vegan. allow mixture to simmer for approximately 2 minutes, Next add the fish sauce and sugar - mix well, Add another 1/2 teaspoon of fish sauce & sugar - mix well, Add the turmeric, pepper & more lemongrass, Add half basil, coriander, spring onion, & all of the chilli, Allow to simmer (put slow cooker to low) until eggplant is tender, Once cooked, garnish with extra Basil, coriander, spring onion & chilli, Recipe provided by Red Bridge cooking school, Thon 4, Cam Thanh, Hoi An, Vietnam. We just sent you an email. Then there’s Vietnamese curry, commonly a one-ingredient show dominated by the unctuous, aggressively rich reign of coconut milk. 3 lbs chicken (bone-in, skin-on chicken thighs preferred; cut into bite-sized pieces with a meat cleaver) The food came out incredibly quick, it felt… Please click the link in the email to confirm your subscription. Lemongrass: A great aromatic healer; lemongrass provides an amazing flavour but is also anti-bacterial, anti-fungal and can also support health cholesterol levels. Add 2 teaspoons of oil and stir in garlic until fragrant. Garlic: More than just a flavour kick; Garlic helps to add nutrient compounds that fight against colds & flu's; helps to detoxify heavy metals from the body and provide strong antioxidant defenses. https://www.thespruceeats.com/asian-eggplant-recipes-695362 I love that this is a vegetarian meal - I was a vegetarian for 2.5 years and still dont eat meat very often; this week we have had heaps of lamb due to a big weekend cookup and having leftovers. Ingredients: 6 carrots slice into many pieces of each carrot. Add tofu, cover, and reduce heat. 6 potatoes slice into 4-6 pieces of each potato 2 pounds okra, don’t need to slice 2 pounds eggplant… Reduce the heat and simmer for 15 minutes, then add the eggplant and simmer until the carrot and potatoes are cooked (15 minutes; add more water if … … Servings: 4-6 Time: 30 … Whenever a recipe says to add two garlic cloves... add three! Chicken Marinade. We have all noticed the effects of our bodies having to digest so much meat and are really looking forward to some vegetarian meals for the rest of the week. Add eggplant and saute until golden, about 4-5 minutes. It reminds me of my first years in Toronto, trying new cuisines and opening my eyes. This Vietnamese curry brings me back many years. Surely you will still have a delicious curry meal with bread or noodles as many other Vietnamese Recipes vegetarian. HIgh in antioxidants and a great source of bioactive compounds that help to increase your metabolism, chilli is great for helping to maintain weight control, healthy blood sugar levels and keeping your energy levels up! Then there’s Vietnamese curry, commonly a one-ingredient show dominated by the unctuous, aggressively rich reign of coconut milk. Set aside. I think the first Vietnamese dish I ever tried was a vegetarian curry. Vietnamese Chicken Curry (Ca Ri Ga) Serves 5-7. Place the eggplant pieces in a bowl of water with a squeeze of lemon juice. This Eggplant curry is not for the faint hearted! Add 100ml water and return to the boil. 1.5 lb long eggplant, cut into 1-inch chunks. Add the Next, cut the tofu into 1-inch cubes and add it to the pot. Sautée for 3-5 minutes, stirring regularly. The mix of savoury spices and rich root vegetables was a surprise when I first tried it. Ingredients. They used our eggplant and tofu to make this curry. 2 In a large, deep frying pan over medium-high heat, warm 1 tablespoon of the oil until very hot. 1 Clove of Garlic (or 2) - finely chopped, 2 Asian (long & thin) eggplants - cut into 4cm long & 1cm wide pieces. I love to make my curry in a slow cooker to allow the flavours to intensify, plus it is super easy. When you cook your eggplant be sure to leave the skin on as it provides a whole bunch of fibre, anthocyanins and antioxidants to help your skin glow just like the eggplants. I love that this is a vegetarian meal - I was a vegetarian for 2.5 years and still dont eat meat very often; this week we have had heaps of lamb due to a big weekend cookup and having leftovers. Simmer until eggplant and tofu are soft, 20-25 minutes. This one comes from one of our CSA subscribers, Thomas Lasher and Mai Do, using a recipe from Melanie Barnard and Charles Pierce in Essentials of Slow Cooking. Eggplant, Chillies, garlic & lemongrass all provide powerful flavours in this traditional vietnamese dish. If you don't already grow lemongrass, it's time to start! Pour in the coconut milk, bring to the boil and stir, scraping the bottom of the pan. Stir in garlic and saute for additional 30 seconds. Chilli: My favourite spice, Chilli should go in almost every dish you make (breakfast, lunch and dinner). Preparation. Finding parking was surprisingly easy and we were seated and ordering almost right away. This one comes from one of our CSA subscribers, Thomas Lasher and Mai Do, using a recipe from Melanie Barnard and Charles Pierce in Essentials of Slow Cooking. In a 2-quart saucepan, combine the coconut cream, coconut oil and curry … Surprisingly easy and we were seated and ordering almost right away oil and stir in garlic until fragrant of carrot... With bread or noodles as many other vietnamese Recipes vegetarian noodles as many other vietnamese Recipes.! 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