So I found the cutest little Thai eggplants at our new Asian market and brought them home not sure what I'd do with them. They look like miniature watermelons. So cute. Anyway, they became the starting point for a giant pot of veggie curry. My sister's fam was here, so we made a ton, but that's the great thing about curry, use as many or as few veggies as you need to fill the mouths around the table.
Here's what we used:
serves a crowd, but can easily be cut in half
1/2 Onion, diced
4 cloves Garlic, chopped
1-inch piece Ginger, chopped
4 peeled potatoes, cubed
1/2 pint Cherry Tomatoes, halved
1 Bell Pepper, cubed
2 C halved or quartered, depending on size, Thai Eggplant (any eggplant will do)
Handful of chopped Chard Stems
Handful of chopped Chard Leaves
1 can Garbanzo Beans, rinsed and drained
8 oz Pop Fried Tofu, halved
2 cans Coconut Milk
3 Tbsp Brown Sugar
Curry Powder, to taste (about 1/8 C or 2 Tbps Red or Green Curry Paste)
Fish Sauce, to taste
In a large pot, heat 2 Tbsp veggie oil and saute onion, garlic, ginger, and potatoes until softened.
Add eggplant, chard, bell pepper, and tomatoes. Add coconut milk, brown sugar, and curry powder. Add fish sauce. Taste and adjust seasonings. Simmer until veggies are cooked, 10 to 15 minutes.
Add garbanzo beans and tofu. Stir and cook just long enough to heat through.
Serve over steamed rice with lots of chopped basil.
Here's the monster pot at my house:
And dinner in my bowl:
Here are some other curry dishes that are a hit at my house:
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