Sweet Potato and Eggplant Thai Curry thanks to Oz Harvest Cookbook

Sometimes amidst the craziness of Christmas preparations, we need to simplify our day and remember what is important.  The wonderful people at OzHarvest help remind us not to be wasteful and appreciate the foods available with wonderful recipes creating wholesome flavoursome meals.

Please check out their website and be inspired by their community spirit of generosity and practicality.

http://www.ozharvest.org/index.asp

This is my adaptation of a recipe from their cookbook (pictured) by Julie Goodwin - easy to prepare, tastes even better reheated and nourishing for body and spirit.  Enjoy!

Preparation    5 minutes

Cook/stir       10 minutes

Simmer         15 minutes

Serves 4-5        increase quantities for more servings

Ingredients  

1 tablespoon Rice Bran Oil or similar

1 large red onion cut into slices

2 garlic cloves, crushed

3 heaped teaspoons Thai Red Curry Paste.   (If you prefer it hotter increase to 2 – 3 tablespoons.  

                                           Milder: decrease to 1 teaspoon and add gradually to your preference)

1 large sweet potato – peeled, and cut into 2cm cubes

1 large eggplant – cut into 2 cm cubes

400 gram tin crushed tomatoes

400 ml tin coconut milk

½ tin water   (sometimes you will need a dash more)

1/2 - 1 tablespoon Brown Sugar (start with 1/2 and add more at end if needed)

Handful Red Lentils

¼ teaspoon salt     OR    few shakes of Fish Sauce if you have it

2  ripe tomatoes – cut into wedges

OPTIONS that I like to include

2 Kaffir Lime Leaves – vein removed and super finely shredded

Squeeze of Lime juice  and   wedges to serve

Fine Shredded snow peas   OR   shallot

Handful Thai Basil leaves   OR   Coriander leaves

Nigella seeds to sprinkle over.

AND

Rice to serve

Method

Prepare all vegetables

Heat oil in large wide pan or a wok over medium heat, add the onions and garlic. Stir til softened.

Add the Thai Red Curry Paste and fry off for 1 minute until fragrant.

Toss in sweet potato and eggplant and stir into the paste.

Add the Tinned Tomatoes, coconut milk, brown sugar and red lentils and the extra water.

Stir, bring to gentle boil then reduce heat to medium simmer for approx. 15 minutes.

Stir now and then, check vegetables are tender and lentils have softened into the sauce.

Add the salt and stir.  Taste and adjust seasonings if necessary.

Remove from heat, stir through the tomato wedges, a squeeze of lime juice and the leaves.

Serve with rice and sprinkle with the shredded crunchy snow peas, nigella seeds with the Lime wedges on the side.

                                                        Enjoy!   Colleen