Best 2 Yellow Curry With Eggplant Recipes
Indulge in the vibrant flavors and culinary symphony of yellow curry with eggplant, a delightful dish that showcases the harmonious blend of spices, vegetables, and protein. This recipe embarks on a culinary journey to create a rich and flavorful curry that tantalizes the taste buds with its aromatic blend of turmeric, cumin, coriander, and fenugreek. The velvety texture of coconut milk adds a touch of creaminess, while the tender eggplant, succulent chicken, and medley of vegetables orchestrate a symphony of flavors and textures. Accompany this delectable curry with fluffy rice or warm, chewy naan bread to complete the gastronomic experience. This versatile recipe offers variations, including a vegan adaptation, accommodating diverse dietary preferences. Prepare to be enthralled by the captivating flavors and vibrant colors of yellow curry with eggplant, a dish that will transport your palate to culinary paradise.
Here are our top 2 tried and tested recipes!
YELLOW CURRY WITH EGGPLANT
This is a simple, tasty vegetarian curry that I whipped up with ingredients on hand. You can adjust the spice level as you see fit, but I like my head to sweat.
Provided by K. Mox
Categories Curries
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan.
- Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired.
- Add fish sauce and cook while stirring for 1 or 2 minutes.
- Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed.
- Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency.
- Serve over brown rice.
Nutrition Facts : Calories 968.1, Fat 47.2, SaturatedFat 32.9, Sodium 204.2, Carbohydrate 136.8, Fiber 13.5, Sugar 115.9, Protein 7.5
EGGPLANT AND SQUASH CURRY
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For fresh tomatoes:
- Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
- Preheat the oven to 425 degrees F.
- Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
- If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
- Serve curry on bed of lime and green onion rice with extra chutney for mixing in.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling during the cooking process.
- Choose the Right Eggplant: Select firm, glossy eggplants that are free of blemishes. Avoid eggplants that are too soft or have brown spots.
- Cut the Eggplant Properly: Cut the eggplant into evenly sized pieces so that they cook evenly. If the pieces are too small, they will overcook and become mushy. If they are too large, they will not cook through properly.
- Salt the Eggplant: Salting the eggplant helps to remove the bitterness and tenderize it. Be sure to rinse the eggplant thoroughly after salting to remove any excess salt.
- Use a Good Quality Curry Paste: The curry paste is the key to the flavor of this dish. Choose a paste that is made with fresh, high-quality ingredients. Avoid pastes that are made with fillers or artificial flavors.
- Don't Overcook the Curry: Overcooking the curry will make it lose its flavor and become bland. Simmer the curry for just long enough to allow the flavors to meld, about 15-20 minutes.
Conclusion:
Yellow curry with eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of creamy coconut milk, savory curry paste, and tender eggplant is sure to please everyone at the table. Serve it with rice or your favorite bread for a complete meal. Whether you're a seasoned cook or a beginner, this recipe is sure to impress. So next time you're looking for a flavorful and satisfying dish, give this yellow curry with eggplant a try!
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