1.5 lb long eggplant, cut into 1-inch chunks. Preparation. it is super easy to grow and looks great in a garden or pot; plus you will surely add it into more of your cooking. Whenever a recipe says to add two garlic cloves... add three! Then there’s Vietnamese curry, commonly a one-ingredient show dominated by the unctuous, aggressively rich reign of coconut milk. Ingredients: Warm peanut oil in small dutch oven. Chicken Marinade. Lemongrass: A great aromatic healer; lemongrass provides an amazing flavour but is also anti-bacterial, anti-fungal and can also support health cholesterol levels. HIgh in antioxidants and a great source of bioactive compounds that help to increase your metabolism, chilli is great for helping to maintain weight control, healthy blood sugar levels and keeping your energy levels up! Eggplant, Chillies, garlic & lemongrass all provide powerful flavours in this traditional vietnamese dish. Simmer until eggplant and tofu are soft, 20-25 minutes. The food came out incredibly quick, it felt… We just sent you an email. 2 In a large, deep frying pan over medium-high heat, warm 1 tablespoon of the oil until very hot. … Ingredients: 6 carrots slice into many pieces of each carrot. Vietnamese Chicken Curry (Ca Ri Ga) Serves 5-7. If you don't already grow lemongrass, it's time to start! I love to make my curry in a slow cooker to allow the flavours to intensify, plus it is super easy. Eggplant, Chillies, garlic & lemongrass all provide powerful flavours in this traditional vietnamese dish. Pour in the coconut milk, bring to the boil and stir, scraping the bottom of the pan. It reminds me of my first years in Toronto, trying new cuisines and opening my eyes. 3 lbs chicken (bone-in, skin-on chicken thighs preferred; cut into bite-sized pieces with a meat cleaver) https://www.thespruceeats.com/asian-eggplant-recipes-695362 Stir in garlic and saute for additional 30 seconds. This Vietnamese curry brings me back many years. Ingredients. Next, cut the tofu into 1-inch cubes and add it to the pot. We have all noticed the effects of our bodies having to digest so much meat and are really looking forward to some vegetarian meals for the rest of the week. Add 100ml water and return to the boil. Curry Eggplant at Sunflower Vietnamese Restaurant "Stopped by with some friends for dinner before a flight. Set aside. Place the eggplant pieces in a bowl of water with a squeeze of lemon juice. This Eggplant curry is not for the faint hearted! Add the Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Then there’s Vietnamese curry, commonly a one-ingredient show dominated by the unctuous, aggressively rich reign of coconut milk. Vietnamese Eggplant Curry. Time: 30 minutes When you cook your eggplant be sure to leave the skin on as it provides a whole bunch of fibre, anthocyanins and antioxidants to help your skin glow just like the eggplants. They used our eggplant and tofu to make this curry. I think the first Vietnamese dish I ever tried was a vegetarian curry. 1 Clove of Garlic (or 2) - finely chopped, 2 Asian (long & thin) eggplants - cut into 4cm long & 1cm wide pieces. Finding parking was surprisingly easy and we were seated and ordering almost right away. I love that this is a vegetarian meal - I was a vegetarian for 2.5 years and still dont eat meat very often; this week we have had heaps of lamb due to a big weekend cookup and having leftovers. Heat your cooking vessel - traditionally a clay pot or in my case a slow cooker on high to start. Eggplant (Brinjal) is roasted rather than fried for a healthier yet equally delicious alternative (high temp does the trick here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.. Low cal at 250 calories and incidentally vegan.

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