Thai Curry with Eggplant and Mushrooms
This Thai Curry with eggplant and mushrooms is very easy to prepare. With a handful ingredients you create a 100 % vegan and gluten free meal that tastes like you have a piece of Thailand in your home. We didn´t use one of the well known Thai curry pastes to create an unique flavor.
In the beginning add eggplant dice to a bowl and cover with salt. Set aside. Roast peanuts until golden brown. Wait 10 minutes before you wash eggplant dice and dry with a kitchen towel.
Heat a wok on high heat and stir fry mushrooms for 3 minutes. Add 1 tbs coconut oil, mix and put mushrooms on the side of the wok. Add eggplants and stir fry for 5 minutes, put on the other side of the wok. Now add 2 tbs coconut oil and Love.Food.Asia. Garlic-Ginger Paste. Roast for 1 minute.
Deglaze with veggie stock and soy sauce and carrots and bring to a simmer for 5 minutes. Shut down heat and stir in spinach. Serve with roasted and nuts and chili on top. Eat with rice.