coconut red curry with eggplant and lentils
recipe under the cut!
- 1 large or 2 small eggplants
- 1 tsp salt
- 1 ½ tsp turmeric
- 1 tsp coriander
- 2 cans coconut cream (try to find one without additives–this will make cracking easier)
- 3 tbsp red curry paste
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp salt
- ¼ cup basil, chopped
- ¼ cup cilantro
1. cut the eggplant into cubes about one inch in diameter (they will shrink as you remove moisture). coat the cubed eggplant in the salt, turmeric, and coriander, and spread it on a large platter lined with at least two layers of paper towels. cover the eggplant with more paper towels and with something flat and heavy (such as a weight on top of a cutting board) to pull moisture out. leave for about 30 minutes.
3. open one can of coconut milk and scoop out just the cream–it should form a solid, white layer on the top. heat the cream on high until it starts to boil, then reduce the heat to medium and simmer for 5-10 minutes, until the fat in the cream starts to separate out from the oil. (if this doesn’t happen, which is possible depending on what kind of coconut milk you used, just add some coconut oil to the pan and you’re good to go.)
decrease the heat to medium-low and add the curry paste to the coconut cream. fry for 5-10 minutes, until you can see coloured oil start to separate out.
5. add the liquid from the first can of coconut cream, the other can of coconut cream, the brown sugar, rice vinegar, and soy sauce, and another teaspoon of salt. taste and adjust spices.
6. add three cups of water and one cup of lentils and simmer for about 20 minutes, until lentils are nearly cooked. add more water ¼ cup at a time if necessary.
7. add eggplant, along with basil and cilantro if desired, and continue to simmer until the eggplant is soft and the lentils are cooked.