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–+ servings

Thai Veggie Curry

Drowning in Zucchini, Tomatoes and Eggplant? Time for Curry ...
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course, Vegetable
Cuisine: Asian, Thai
Calories: 311
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ea Onion Yellow, Medium, peeled and diced
  • 6 cloves Garlic Peeled, Minced
  • 2 tsp Ginger Peeled, Grated
  • 1 pint Tomatoes Cherry, washed, halved
  • 2 cup Zucchini Chunked to 3/4" (bite-sized)
  • 2 cup Eggplant Chunked to 3/4" (bite-sized)
  • 1 can Coconut Milk
  • 2-3 tbsp Curry Paste Thai, Red
  • 1 tsp Rice Vinegar
  • 2 tbsp Neutral Oil
  • 1 tbsp Soy Sauce

Equipment

  • 1 Skillet with Cover 12"

Method
 

  1. Wash, Cut, Chop, and prep all ingredients
  2. Heat a large skillet over medium heat and add the oil
  3. When the oil shimmers, add the chopped onion and sauté for 5 minutes until it softens.
  4. Add the garlic and ginger, cooking for one more minute.
  5. Add in the chopped zucchini, eggplant, and tomatoes with ¼ cup water. 
  6. Cook the dish covered for 5 more minutes until the vegetables are soft and the tomatoes break down.
  7. Remove the lid and turn up the heat to medium-high.
  8. Finish cooking the vegetables until the zucchini and eggplant are cooked through (about 3+ minutes more)
  9. Add the can of coconut milk, curry paste and soy sauce.
  10. Taste, Season, and balance flavor.
  11. Sauté 3-5 more minutes until the curry meets the desired consistency.

Nutrition

Calories: 311kcalCarbohydrates: 14gProtein: 5gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 277mgPotassium: 778mgFiber: 4gSugar: 7gVitamin A: 2300IUVitamin C: 31mgCalcium: 62mgIron: 4mg

Notes

I use a whole can of coconut milk here; I like a saucy curry. Adding veggie stock can also lengthen the dish.
Options are to use a green curry paste as well
Any quick-cooking / pre-cooked (par-boiled potatoes) veggies can be used here as well.

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