This takes a little bit of prep time due to the chopping of all the vegetables, but it’s so damn healthy and delicious that it really is worth the effort. Plus you’ll get all your serves of veggies in this delicious blend.
VEGGIE PACKED CURRY
Cut 1 medium eggplant into thick slices and sprinkle with salt. Leave for 30 minutes, rinse, and pat dry well with paper towel and cut slices into cubes.
In the meantime: dice two carrots, deseed and dice one green OR red capsicum, dice half a butternut pumpkin and chop about one cup of broccoli or cauliflower florets.
You can also add two potatoes, but I chose to leave these out as my sister in law is allergic, and I wanted to share! ^.^ I added extra cauliflower to make up for the loss.
Heat oil in a large pan and saute onion with two cloves minced garlic and one small piece ginger until softened (I used one tsp of minced ginger as I had no fresh on hand).
Add two to three tablespoons red or green curry paste (according to your taste) and stir through, keeping the heat low.
Add all vegetables and one 425g can of chopped tomatoes.
Cover the saucepan and bring to the boil, simmering for 20 to 40 minutes until the vegetables are tender (depends on their size, etc). I added two cups of water to the mix, and stirred it two times during the simmer stage.
Add 1 to two cup of reduced fat coconut milk or cream and simmer for a further 5 minutes, adding two tablespoons of chopped coriander, basil, oregano or herb/spice of your choice.
DONE =D HELLS YEAH!
Serve on it’s own or with rice 😀 Garnish with fresh basil if it’s on hand. I added a sprinkling of sunflower seeds to mine just because I felt like it. It was awesome.