Coconut-scented curry will beat back cold days
Every once in a while, we home cooks hit the jackpot.
Like many of you, I love to experiment with cooking and enjoy creating a dish without a recipe.
It’s a real thrill when your knowledge, imagination, tools and ingredients all come together to make a truly memorable dish.
This simple dish of eggplant, sweet potato, Thai curry paste and creamy coconut milk is one of the best things I have ever made. So I hope you’ll try it!
With its comforting warmth and its sweet-and-spicy thick sauce, this curry is perfect for dreary November days.
I love eggplant, and you can get it fresh year-round. But like many other people, I have found it difficult to cook. It soaks up ridiculous amounts of oil if you fry it.
For this recipe, I cut it in slices about an inch (2.5 cm) thick and brushed the surface with oil, then ran the slices under the broiler so they would be browned on both sides.
I took them out to cool a bit, then cut the slices into bite-size chunks, which I added to the simmering pot of vegetables on the stove. Problem solved!
The sweet potato and the coconut go well together, while the tomato and chopped green coriander on top add just the right amount of acidity.
Served on top of rice, this dish is a wonderful way to take you away from the cold, wet days that are headed in our direction.
Eggplant and sweet potato curry with coconut milk
1 medium eggplant, firm and glossy Vegetable oil One medium onion, chopped coarsely 3 to 4 tomatoes, chopped coarsely (I used plum tomatoes) 30 ml (two tablespoons) red or green Thai curry paste 250 to 375 ml (1 to 1 ½ cups) chicken or vegetable broth 1 large sweet potato, peeled and cubed 1 medium can (400 ml) coconut milk About 250 ml (1 cup) frozen sweet green peas Cayenne pepper to taste Fresh chopped coriander for garnish Heat the broiler. Cut eggplant into rounds about one inch (2.5 cm) thick and brush each side with oil. Place slices on a foil-lined baking sheet and broil until browned on both sides. Set aside to cool. While eggplant cooks, heat another tablespoon of oil in a large skillet and add the chopped onion and tomato. Cook, covered, on medium-low heat for 5 minutes, then remove cover and turn up the heat to medium. When onion and tomatoes are soft and browned at the edges, add the curry paste and stir. Pour in the broth, cubed sweet potato and coconut milk. Cook gently on medium-low heat until sweet potato is tender, another 5 to 10 minutes. When eggplant is cool enough to handle, cut into bite-size pieces and add to the pan. When curry is cooked, stir in the frozen green peas. The heat of the mixture will thaw the peas. Taste the curry sauce and add a pinch of cayenne (ground hot red peppers) if you like it a little spicier. Serve on rice and top with chopped green coriander leaves. Makes 2 large servings.