Eggplant Curry - Edible Santa Barbara and Wine Country

Name: Eggplant Curry - Edible Santa Barbara and Wine Country
Total time: 60 min
Ingredients: ½ cup jasmine rice (organic); 1 cup water; Salt; Olive oil; 2 small eggplants (or 1 medium eggplant, sliced in 1⁄4- to 1⁄2-inch rounds or half rounds ); 2 teaspoons curry powder; Red pepper flakes (to taste); Black pepper (to taste); 2 cloves garlic (minced); 1 zucchini (halved lengthwise and sliced in half rounds); 1 tomato (diced); 1 cup light coconut milk; 1 small handful cilantro (or basil leaves, sliced); Half a lime; Sweet chili sauce (or chopped peanuts, optional)

ediblesantabarbara.com

Savor the flavors of early fall with this simple, flexible eggplant curry. Perfect for a warm evening, customize with your favorite veggies.

View full recipe on ediblesantabarbara.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblesantabarbara.com.

Share this recipe:

Ingredients

½ cup jasmine rice (organic)
1 cup water
Salt
Olive oil
2 small eggplants (or 1 medium eggplant, sliced in 1⁄4- to 1⁄2-inch rounds or half rounds )
2 teaspoons curry powder
Red pepper flakes (to taste)
Black pepper (to taste)
2 cloves garlic (minced)
1 zucchini (halved lengthwise and sliced in half rounds)
1 tomato (diced)
1 cup light coconut milk
1 small handful cilantro (or basil leaves, sliced)
Half a lime
Sweet chili sauce (or chopped peanuts, optional)