eggplant / aubergine and mushroom curry
August 7th 2008 11:46
GDAY MATE!!!!!!
this is a bit of alright- its very rich and has toasted nuts on top..its got a very woody flavour.
Best of all its very cheap.
1 very large eggplant/aubergine
1/4 cup of sea salt
newspaper- its better than those terrible bleached hand towel rolls
2 cups of chopped button mushrooms
270 ml of coconut cream (PURE- NO additives whatsoever)
1 tbs of curry powder (PURE SPICES/HERBS- NO additives whatsoever)
Brown rice cooked according to packet
3/4 cup of grilled peanuts/your fave nuts till golden -salt them if desired
handful of parsley with a little coriander mixed in. (from our garden- come and get it!)
1 tbs of dried chilli flakes
METHODS
EGGPLANT / AUBERGINE ---
cube the eggplant/aubergine, you can leave the skin on if you like for more fibre and nutrients..
coat the eggplant cubes with your salt
place in colander for an hour to bleed the pieces of bitterness..
rinse the eggplant and squeeze dry
place on newspaper to absorb the excess fluid..try to get them as dry as possible
CURRY---
start with a hot pan
tip in 1/2 the curry powder, a table spoon of the coconut milk and the eggplant.
Toast this off, stirring vigorously until the pure coconut cream begins to brown on bottom of pan
tip in a little more cream and stir, once this lot is smelling toasty add the rest of the cream
add the mushrooms, put lid on and turn heat right down. (15-20 minutes cooking time)
add your herbs, chilli and other half of curry powder- stir through and keep warm
cook your rice, grill your nuts
ENJOY
this is a bit of alright- its very rich and has toasted nuts on top..its got a very woody flavour.
Best of all its very cheap.
1 very large eggplant/aubergine
1/4 cup of sea salt
newspaper- its better than those terrible bleached hand towel rolls
2 cups of chopped button mushrooms
270 ml of coconut cream (PURE- NO additives whatsoever)
1 tbs of curry powder (PURE SPICES/HERBS- NO additives whatsoever)
Brown rice cooked according to packet
3/4 cup of grilled peanuts/your fave nuts till golden -salt them if desired
handful of parsley with a little coriander mixed in. (from our garden- come and get it!)
1 tbs of dried chilli flakes
METHODS
EGGPLANT / AUBERGINE ---
cube the eggplant/aubergine, you can leave the skin on if you like for more fibre and nutrients..
coat the eggplant cubes with your salt
place in colander for an hour to bleed the pieces of bitterness..
rinse the eggplant and squeeze dry
place on newspaper to absorb the excess fluid..try to get them as dry as possible
CURRY---
start with a hot pan
tip in 1/2 the curry powder, a table spoon of the coconut milk and the eggplant.
Toast this off, stirring vigorously until the pure coconut cream begins to brown on bottom of pan
tip in a little more cream and stir, once this lot is smelling toasty add the rest of the cream
add the mushrooms, put lid on and turn heat right down. (15-20 minutes cooking time)
add your herbs, chilli and other half of curry powder- stir through and keep warm
cook your rice, grill your nuts
ENJOY
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