Cau­li­flower and Eg­g­plant Pe­nang Curry

Serves 4, Prep and Cook: 22 mins

New Idea - - New Food Ideas -

¼ cup veg­etable oil 1 onion, halved, thickly sliced 400g eg­g­plant, trimmed, cut into 3cm cubes ½ cup Pe­nang curry paste 250g pun­net cherry to­ma­toes 700g cau­li­flower, trimmed, cut into

5cm flo­rets 400ml can co­conut cream 1 tblsp fish sauce Small fresh basil leaves, to gar­nish Steamed jas­mine rice, to serve

1 Heat oil in a large, non-stick wok over a medium to high heat. Add onion and eg­g­plant. Stir-fry for about 4 min­utes, or un­til onion is soft. 2 Add curry paste and to­ma­toes. Stir-fry for a fur­ther 2 min­utes. Add cau­li­flower, co­conut cream, sauce and 1 cup of wa­ter. Stir to com­bine. Bring to boil. Gen­tly boil, stir­ring oc­ca­sion­ally, for about 5 to 6 min­utes, or un­til cau­li­flower is ten­der. Re­move from heat. 3 Sprin­kle with basil leaves. Serve with rice.

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