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.
400 g eggplant, cut in 1 cm dice
Salt for eggplants
250 g brown mushrooms
100 g young spinach, chopped
2 mid sized carrots, cut in 5 cm long stripes
2 red chilies, chopped without seeds
3 tbs coconut oil
3 tbs Garlic-Ginger Paste
200 ml veggie stock
3 tbs soy sauce
30 g unsalted peanuts
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.
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