Ingredients
1 onion finely chopped
3 baby eggplant cut in slices
2 small sweet potatoes diced
1/4 butternut pumpkin diced
4 swiss brown mushrooms sliced
Marinated tofu
1 can coconut milk
Green curry paste (from a jar)
Fish sauce
Fresh coriander
Lime juice
Method
Salt the eggplant and leave to drain out the yucky bitter juices. At the same time put pumpkin and sweet potato chunks into a moderate oven for 1/2 hr.
Update: Apparently fresh, small eggplants don't need to be salted--thanks to my readers for pointing this out. I guess living for so long with old, stale supermarket produce has affected the way I approach my veges.
Pre-dinner snacks of rice cakes, re-fried beans, (tin of re-fried beans mixed with sour cream, lime juice, garlic, jalapeno, pinch of cumin) and spouted mung beans.
Saute onion in some peanut oil. Add curry paste (plus extra red chillies if you wish) and cook for a few minutes until fragrant. Add eggplant (well-rinsed), mushrooms and coconut milk and bring to the boil (add a few kaffir lime leaves and a spoon of palm sugar if desired). Simmer for ten minutes. Add the roast veges, tofu and fish sauce and heat through.
Serve with fresh coriander on brown rice (we were lazy and used a microwave pouch).
Eggplant triumph! :)
Cleaning up the kitchen tonight I saw the empty bags from my tofu and rice and thought I'd share them. Anyone living in Brisbane can buy these at a local supermarket.
Soyco Tofu & microwavable brown rice. It's so easy to have these long-life items in the fridge and pantry to make week day meals a breeze.
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