One-Pot Wonders

Spontaneous thai-ish vegetable curry

April 22, 2020
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  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

This is an eclectic mix birthed from a trip to the market where i found beautiful baby white eggplants, 2 cans of coconut milk in the pantry and a couple sweet potatoes leftover from last week. #stayathome #covid19 when life gives you random ingredients, turn them into something delicious. —

What You'll Need
  • 6 baby eggplants (or 3 regular)
  • 2 sweet potatoes
  • 1 bunch fresh cilantro
  • 1-2 green chilies
  • 1 2 inch chunk fresh ginger
  • 2 anchovies
  • 1 teaspoon sugar
  • 2 garlic cloves
  • 2 cans coconut milk
  • 1 handful scallion or shallot
  • 2-4 sprigs lemongrass
  • 1 cauliflower or any other leftover veg
  1. First, make curry paste by adding garlic, ginger, chili, anchovy, sugar and cilantro stems to blender. Pour in a bit of coconut milk to help the blender mix the ingredients into a paste.
  2. Cut your eggplant diagonally as you heat a wide frying pan.
  3. Place the dry eggplant slices on the hot pan and dry fry until the eggplants have changed color and texture, then add a tablespoon or so of grapeseed oil and continue to fry until golden brown.
  4. Slice the sweet potatoes diagonally and place the slices in the dry pan to sear them on both sides, adding a bit of oil tp prevent sticking.
  5. Cover sweet potatoes with an inch or so of water, cover and allow them to steam as you prepare any additional vegetables.
  6. Remove sweet potato from pan and add a splash of oil followed by curry paste, sauté until fragrant and add chopped scallions. Sauté until golden.
  7. Add all vegetables and coconut milk to pan and bring to a boil, season with salt and pepper to taste, cover and simmer so it can all come together.
  8. Serve with basmati rice.

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