GREEN CURRY WITH THAI EGGPLANT (Ranch)

• servings: Makes 4 to 6 servings

Ingredients

INGREDIENTS

1 tablespoon grapeseed or olive oil

½ cup finely chopped shallots (about 2 large)

¼ cup finely chopped jalapeño (about 1 large)

¼ cup finely chopped lemongrass, or 2 tablespoons lemongrass paste

2 tablespoons grated peeled fresh ginger

4 garlic cloves, finely chopped

2 teaspoons Thai green curry paste

1 teaspoon ground coriander

1 teaspoon ground cumin

¼ cup chopped fresh basil leaves, preferably Thai basil

¼ cup finely chopped cilantro stems

1 (13.5-ounce) can light coconut milk

3 kaffir lime leaves

2 tablespoons tamari or soy sauce

1 tablespoon raw agave nectar

8 Thai eggplants (about 12 ounces), stemmed and quartered, or 3 small Japanese eggplants, cut in half lengthwise, then cut crosswise into 1½-inch pieces

½ head cauliflower, trimmed and cut into

1-inch florets (about 3 cups)

1½ cups sliced carrots, unpeeled

1 bell pepper, stemmed, seeded, and cut into ¾-inch pieces

Sea salt

Cilantro leaves, for garnish

Directions

Heat the oil in a heavy large saucepan over medium-high heat. Add the shallots, jalapeño, lemongrass, ginger, and garlic and sauté until tender, about 5 minutes. Add the curry paste, coriander, and cumin and stir until fragrant, about 2 minutes. Add the basil and the cilantro stems and cook until the herbs wilt. Stir in 1 cup water. Carefully transfer the

curry mixture to the blender and puree until smooth.

Return the puree to the saucepan and add the coconut milk, lime leaves, tamari, and agave nectar, and bring to simmer. Add the eggplant, cauliflower, carrots, and bell pepper and simmer over medium heat until the vegetables are tender, about 20 minutes. Season with salt. Ladle the curry into bowls, sprinkle with cilantro, and serve. (The curry can be

prepared up to 3 days ahead; cool, cover, and refrigerate.)

Notes

EACH SERVING (BASED ON 6 SERVINGS) 176 calories (kcal) • 6 g fat 0 mg cholesterol • Lö g carbohydrates • 8 g dietary fiber • 0 g protein • 405 mg sodium

5,697 IU vitamin A • 54 mg vitamin C • 45 mg calcium • 2 mg iron

HEARTY MAINS 121

This Thaistyle curry is made from a fresh puree of traditional green curry ingredients including lemongrass, chili pepper, and grated ginger, plus a purchased green curry paste. Thai eggplant are small, round, and green-you can find them, as well as the curry paste, lemongrass, Thai basil, and kaffir lime leaves, at a Thai market.