Filling, flavorful, and fast are just the starting features of this curry dish. It’s also fairly inexpensive and versatile – you can substitute in just about any vegetable you’d like.
And it’s vegan… if you care.
Don’t overcook your veggies! Add them to the wok in order of cooking needs. Remember to just add in the greens at the last moment, so they keep some texture.
I’m writing this during a New York August – the peak of our harvest season here, where just about any vegetable you can name is available. I think I picked out a good medley but don’t let this limit your imagination. Curry anything. Curry everything.
I’ll tell you what I used in these photos, but again, you can substitute any and all veggies!
Eggplant Curry with Napa Cabbage
– 2 small eggplant in 1/2″ – 1″ chunks
– 1 medium tomato, cut into large chunks
– Napa cabbage, 2 hearty handfuls of hearty chunks
– 4 mushrooms
– 2 medium carrots, in large chunks
– 2-3 garlic cloves, chopped (or garlic scapes!)
– 1 16oz can of coconut milk – Thai Kitchen makes a great product that seems to be widely available
– 2 tbsp Thai Kitchen Green Curry Paste
– 1 tbsp sugar (optional)
– 2 tbsp coconut oil
– 1/4 tsp salt
Preface / Prelude: Make some rice to go with this.
1. In a wok, bring the coconut oil to medium heat. Add the eggplant, garlic, salt, and a splash of water, then cover immediately, letting the eggplant steam for about 5 minutes.
2. Add in carrots and mushrooms, cook for 2-3 minutes.
3. Add the coconut milk and curry paste. – You can pour half the can of coconut milk into the pan, then add the paste to the remaining milk in the can; stir to combine the paste – now add that to the pan. Add in the sugar if you wish. Let the liquid come up to temperature, about 2-3 minutes.
4. Add in the napa cabbage and tomato, stir briefly to warm it up and combine – neither of these need to be ‘cooked’ so don’t overdo it! Keep it crunchy.
That’s all. Serve it up over rice!