VEGAN RED THAI CURRY WITH EGGPLANT & ZUCCHINI
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PREP TIME: 10 MIN
COOK TIME: 20 MIN
TOTAL TIME: 30 MIN
INGREDIENTS for 4 people
- 2 to 3 Tbsp Mike's Red Thai Curry Paste
- 1 can of coconut milk
- 8 to 12 Japanese eggplants, sliced in half lengthwise
- 8 to 12 small Zucchini sliced into rounds
- 1 to 2 cups of Cherry tomatoes, cut in half
- 2 to 3 Tbsp Avocado or Coconut oil
- Salt and Pepper
- 2 to 3 cups steamed Jasmine rice, preferably from the day before
- 6 garlic gloves chopped
- 3 scallions sliced thinly
- 1 Tbsp Coconut oil
- Salt and Pepper
INSTRUCTIONS
- Make the curry sauce; mix the curry paste with the coconut milk and simmer.
- Heat 1.5 Tbsp of oil in a skillet and fry the eggplant until softened and nicely brown. Season with S&P. Set aside.
- Heat 1.5 Tbsp of oil in the same skillet and fry the zucchini until nicely browned. Set aside.
- Add the tomatoes to the same pan and turn off the heat, so the tomatoes get warmed up but don't fall apart.
The Fried Rice
- Heat the coconut oil in a skillet and add the rice.
- Toss and heat, then push aside and add the garlic with a touch more oil. Fry the garlic and then combine the rice back with the garlic, toss in the scallions, season with S&P, turn up the heat to high and stir fry for a couple of minutes.
Assembly
- Put the rice onto plates, arrange veggies around it and pour the Curry sauce over.
- Garnish with some chopped cilantro or basil. Enjoy!