May 22, 2013

Coconut Red Curry with Vegetables

Do you ever find yourself feeling sentimental?

Today, I was talking to a friend of mine and she mentioned how she is really starting to feel sentimental about high school and our high school teachers. It was weird to me to think about, because I hated high school, but I also did really like a few of the teachers I had. The math department, in particular, was fantastic. 
But after our talk, I realized that I couldn't really recall very many moments where I have truly felt sentimental. That could partly be because I am young-- not a lot of experience in sentimentality yet. But I also think that I tend to focus so much on the task at hand that I sometimes ignore the better parts of my past. Yeah, high school had its awful moments, but my experience there helped me into Colorado State University and taught me how to deal with people who were, well, to put it simply, drama mosquitoes. 

When I was thinking back on it, I remembered this recipe that I once made my math/psychology (yes, he taught both) teacher. Although he was incredibly fit, and you wouldn't guess he was unhealthy based on his looks, he ate terribly. Hot pockets, ramen, no fruit, no vegetables, pizza, burgers, beer-- the list goes on and on. The female teachers would usually bring him their leftovers, because he rarely had a lunch and sometimes not even a breakfast. Well, this obviously tortured me-- he was my favorite teacher and since I believe so strongly in being healthy, I wanted to help him out. I started bringing him food (often test recipes from this blog) starting in second semester. This recipe is one of them.

Eggplant is cooked in a rich coconut red curry sauce until tender and meaty, then mixed in with hearty bella mushrooms, bright lemongrass, and sweet bell pepper. With hints of ginger, sesame, and curry powder, and served over brown rice, this dish is sure to please!

Coconut Red Curry with Vegetables
Serves 4             Serving Size: 1/2c. rice plus 1/4 of curry mixture          Calories/serving: 319

  • 1tbl olive oil
  • 1 medium eggplant, cut into 1" cubes
  • 8 oz slices bella mushrooms
  • 1 yellow (not bell) pepper, minced
  • 1/2 red bell pepper, diced
  • 2c. light coconut milk
  • 2tbl red curry paste
  • 1 stick lemongrass, cut into 4 pieces
  • 1/4tsp curry powder
  • 1/4tsp ground ginger
  • 2tbl toasted sesame seed
  • 1/4tsp salt
  • 1/4tsp pepper
  • 2c. cooked brown rice
  1. In a large skillet, heat olive oil over medium-low heat. Add the eggplant to the pan; cook for 5 minutes on medium. Add the mushrooms, peppers, coconut milk, curry paste, and lemongrass to the pan. Bring to a simmer, then turn to low and cook for 20 minutes, or until eggplant and mushrooms are tender. 
  2. Take the lemongrass out of the pan; add the curry powder, ginger, sesame seed, salt, and pepper.
  3. To serve, ladle 1/2c. rice into each of four bowls. Divide curry evenly among the dishes.

1 comment:

  1. AnonymousMay 23, 2013

    Wow, sounds good. Thanks



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