Creamy Eggplant & Broccolini Curry

SERVES 2PREP COOK

steamed rice

1cup

brown rice, rinsed

2cups

water

  1. In a pot, bring water and brown rice to a boil over medium-high heat. Turn down to simmer until cooked (~30m).

  2. Turn off heat and fluff with a fork. Let it sit for a few minutes before serving.

curry

vegetable oil

3large

shallots, cubed

5cloves

garlic, minced

2tablespoons

curry powder

1tablespoon

sambal

1

eggplant, halved and sliced

4

shiitake mushrooms

1cup

coconut cream

1cup

water

6stalks

broccolini

1tablespoon

tamari sauce

  1. In a pot over medium-high heat, warm vegetable oil to cook shallots until slightly browned. Add garlic to cook until fragrant (2m).

  2. Add to cook eggplant and shiitake mushrooms until browned (8m). Stir often. Add more oil, if needed.

  3. Mix curry powder with some water to make a thick paste. Add to the pot to cook with sambal until red and bubbly with oil. Add more oil if needed. Stir often.

  4. Add 1 tablespoon of coconut cream at a time to incorporate with the curry paste. It should be red and bubbly before you add another tablespoon. Repeat process until you've used up all 1 cup.

  5. Add broccolini and water to bring to a boil, covered. Then, turn down heat to simmer until cooked through. Season with tamari sauce to taste.

  1. Serve this meal family style. In a serving dish, place eggplant curry and top with broccolini.

  2. Prepare two bowls to add a portion of rice in each. Serve.