Eggplant and Tomato Curry

This is savory, complex and delicious and uses Thai red curry paste to create a lot of flavor quickly. You can serve it over potatoes instead of rice.

 

Variation

  • Green beans would be a wonderful addition here. Add them at the same time you add the tomato sauce and coconut milk.
  • If you don’t have time to make tomato sauce and have fresh tomatoes, add fresh, chopped tomatoes to the curry paste after you’ve fried it for a few minutes and let reduce a bit before adding the eggplant and remainder of the coconut milk.

Serves 4-6

 

3 Japanese eggplants or globe or Italian eggplant, cut into 2 x 3″ chunks (about 8 cups)

2 tablespoons oil

1/2 teaspoon salt

2 teaspoons red curry paste

2 teaspoons fresh ginger, minced or grated on a microplane (optional)

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 -1/2 teaspoon salt, to taste

1 1/2 cups tomato sauce (I use this method if I have fresh tomatoes)

1 can full-fat coconut milk

Cilantro and scallions, for garnish

Rice or potatoes (see headnote) for serving

 

Heat oil in a large skillet over medium-high heat. Add eggplant chunks and 1/2 teaspoon salt and saute over fairly high heat, stirring often for about 5 minutes. Then cover the pan and cook until eggplant begins to collapse and brown in places, another 5 minutes or so. Remove from pan and set aside.

 

Put solid/fat part of the coconut milk in a dutch oven or large saucepan over medium heat. Add curry paste, ginger, if using and spices and mix well. Fry this mixture for about 3 minutes then add the eggplant and combine well and cook for a minute or two. Add the tomato sauce and remaining coconut milk and salt. Bring to a simmer and cook, partially covered for about 15 minutes until thickened a bit. Serve hot over rice or potatoes.

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