Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 4 cups eggplant, chopped 1 clove elephant garlic, sliced 1 carrot, grated 1 1/2 cups garbanzo beans, cooked 1 can coconut milk 1 Tablespoon thai green curry paste 1/2 teaspoon sugar 1/4 teaspoon fish sauce tamari or salt to taste 6-8 basil leaves, cut into chiffonade 1/4 cup roasted cashews (optional) DIRECTIONS Heat olive oil in lidded pan over medium-high heat. Add eggplant and stir to coat completely with oil. Sauté for 3-5 minutes, stirring frequently to avoid sticking. Stir in garlic, carrot and garbanzo beans, lower heat to medium, cover and cook for about 10 minutes, until the eggplant is tender and garlic is soft. Mix together the coconut milk, curry paste, sugar and fish sauce. Pour over veggies, stir well and let simmer on low heat uncovered for at least 10 minutes. Stir well and taste for salt. Top with basil and serve with optional cashews. Cover and refrigerate leftovers. Copyright © 2009 Stefanie Samara Hamblen |
