Eggplant In Curry Coconut Sauce Recipes

Steps:

• Preheat the oven to 400ºF (200ºC).
• Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
• Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
• In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
• Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
• Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
• Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
• Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
• Serve the curry warm over rice, topped with chopped cilantro.
• Enjoy!

Steps:

• Combine eggplants, coconut milk, tomatoes, peas and carrots, hot pepper sauce, curry powder, paprika, and sugar in a large saucepan over medium heat. Simmer until eggplant is tender and translucent, about 30 minutes. Serve hot or cold.

Steps:

• Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.
• Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.
• Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.
• Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.

Steps:

• 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. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
• Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
• Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.