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Prep time
30 minutes
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Cook time
30 minutes
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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. —samyama.kitchen
Ingredients
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6
baby eggplants (or 3 regular)
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2
sweet potatoes
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1 bunch
fresh cilantro
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1-2
green chilies
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1
2 inch chunk fresh ginger
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2
anchovies
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1 teaspoon
sugar
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2
garlic cloves
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2
cans coconut milk
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1 handful
scallion or shallot
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2-4 sprigs
lemongrass
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1
cauliflower or any other leftover veg
Directions
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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.
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Cut your eggplant diagonally as you heat a wide frying pan.
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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.
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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.
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Cover sweet potatoes with an inch or so of water, cover and allow them to steam as you prepare any additional vegetables.
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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.
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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.
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Serve with basmati rice.
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