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.
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
good easy and really tasty because i could use the vegies i had in the fridge and make a healthy meal. Liked the lime juice at the end as added nice taste
ReplyDeleteperfect. looked for light dinner as so hot here now. all family enjoyed as not too spicey might even add more next time as they ate it all. thanks
ReplyDelete