Cauliflower and Eggplant Penang Curry
Serves 4, Prep and Cook: 22 mins
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.