Eggplant and Basil Curry

Eggplant and Basil Curry is a flavorful Thai-inspired dish featuring tender eggplant, aromatic Thai basil, and a rich coconut curry sauce. This vegetarian curry is vibrant, comforting, and perfect with steamed rice or noodles.

Ingredients
For the Curry:

1. 2 tbsp Olive oil
2. 1 medium onion, thinly sliced
3. 2 garlic cloves, minced
4. 1 tbsp ginger, grated
5. 2-3 tbsp Thai red curry paste (adjust to taste)
6. 1 can (14 oz) coconut milk
7. 1/2 cup vegetable broth or water
8. 1 tbsp soy sauce or tamari (for gluten-free)
9. 1 tsp brown sugar or palm sugar (optional)
10. Juice of 1 lime

For the Vegetables:

1. 2 medium eggplants (Chinese or Japanese variety preferred), cut into bite-sized pieces
2. 1 red bell pepper, sliced
3. 1 cup green beans or snap peas (optional)

For Garnish:

1. 1 cup fresh Thai basil leaves
2. Sliced red chilies (optional, for heat)
3. Lime wedges

For Serving:

1. Steamed jasmine rice or rice noodles

Instructions

Prepare the Eggplant:

Heat 1 tbsp oil in a skillet over medium heat. Add the eggplant and sauté until slightly softened and golden, about 5-7 minutes. Remove and set aside.
Sauté the Aromatics:

In the same skillet, heat the remaining oil. Add the onion and sauté for 2-3 minutes until softened. Stir in the garlic and ginger, cooking for another minute.
Cook the Curry Paste:

Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Build the Curry Sauce:

Stir in the coconut milk and vegetable broth. Mix until smooth and bring to a gentle simmer. Add soy sauce, sugar (if using), and lime juice. Adjust seasoning to taste.
Add the Vegetables:

Add the sautéed eggplant, bell pepper, and green beans or snap peas (if using). Simmer for 8-10 minutes, or until the vegetables are tender but still vibrant.
Finish with Basil:

Stir in the fresh Thai basil leaves and cook for 1 minute, just until wilted.
Serve:

Garnish with additional basil leaves, sliced red chilies, and lime wedges. Serve hot with steamed jasmine rice or rice noodles.
Tips:
For a richer flavor, add a splash of fish sauce (if not vegetarian) to the curry.
Choose smaller, tender eggplants like Japanese or Chinese varieties to avoid bitterness.
Add tofu or chickpeas for extra protein.
Enjoy the aromatic and vibrant flavors of Eggplant and Basil Curry, a dish that’s healthy, hearty, and full of Thai-inspired goodness!

Nutrition Information (per serving)

– Calories: 220
– Protein: 5g
– Fat: 14g
– Saturated Fat: 2g
– Cholesterol: 0mg
– Carbohydrates: 25g
– Fiber: 6g
– Sugar: 10g
– Sodium: 400mg

Macronutrient Breakdown

– Carbohydrates: 55%
– Protein: 10%
– Fat: 35%

Vitamins and Minerals

– Vitamin A: 20% of the Daily Value (DV)
– Vitamin C: 40% of the DV
– Calcium: 10% of the DV
– Iron: 15% of the DV
– Potassium: 20% of the DV

Health Benefits

– Eggplant is a good source of antioxidants and fiber.
– Basil has anti-inflammatory properties and is a good source of vitamin K.
– Coconut milk is a good source of medium-chain triglycerides (MCTs), which have potential health benefits.
– Turmeric contains curcumin, which has anti-inflammatory and antioxidant properties.

Serving Suggestions

– Serve with steamed rice, naan bread, or roti.
– Add some protein like chicken, shrimp, or tofu for a more substantial meal.
– Use as a side dish or add to a vegetarian or vegan bowl.