8.26.14 Summer Squash, Eggplant, and Coconut Curry
If you’ve been reading my blog over the past couple of weeks (or months really, for that matter), you may be wondering if I’ve somehow managed to become a vegetarian. I was in fact wondering the same thing, after a recent perusal of my posts revealed that I hadn’t posted a thing containing meat since, like, early July. In fact, I have not become a vegetarian (this would be impossible for me due to the existence of bacon). Instead, I’ve just been a little distracted from meat by all of the gloriously ripe summer fruits and vegetables I’ve been finding myself surrounded by these days.
After all, this is the time of year to make the most of the myriad of summer produce available from farmer’s markets, CSAs, and gardens. And while meat is most definitely delicious, for some reason, all I want to cook these days is vegetables. So be it. I won’t fight it. Especially not when I’m scarfing down bowls of spicy summer squash and eggplant curry. This is summer produce at its finest - floating in a spicy, creamy, coconut cilantro broth, and topped with fresh herbs from the garden and a squeeze of lime. Summer, please stay forever.
Summer Squash, Eggplant, and Coconut Curry
This is great with any type of rice, but a nutty whole grain rice like brown or black rice is especially tasty with this creamy coconut curry.
- 1 Tbsp canola or vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tbsp finely grated ginger
- ½ tsp salt
- 1 tomato, diced
- 2 medium summer squash, chopped
- 1 medium eggplant, chopped
- 1 14 oz can light coconut milk
- 1 cup cilantro (loosely packed)
- juice of 1 lime (about 2 Tbsp)
- 2 tsp soy sauce
- 2 Thai bird or serrano chiles (seeded if less heat is desired)
- ¼ tsp turmeric
- fresh cilantro, Thai basil, lime wedges, and rice for serving
1. Heat oil in a large pan over medium heat. Add the onions, garlic, ginger, and salt, and cook until onions are soft and fragrant, about 3-4 minutes.
2. Add the tomato, and cook an additional 2-3 minutes, then add the summer squash and eggplant. Cook, stirring often, until vegetables are just tender, about 7-8 minutes.
3. While vegetables are cooking, combine the coconut milk, cilantro, lime juice, soy sauce, chilies, and turmeric in a blender. Blend well to combine.
4. Add the coconut mixture to the vegetables in the pan, bring to a boil, then reduce heat to low and simmer for 10 minutes. Season to taste with salt. Serve over rice, with chopped cilantro, Thai basil and lime wedges.