I challenged myself to a very fast curry – the result was surprisingly superb ! Once your ingredients are on your worktop, you can pretty much knock this out in 30 minutes. Now that’s a knock-out – the taste – find out for yourself . . . Too good to be true !
- sesame oil for cooking
- 1 eggplant (aubergine), cut into large squares
- 2 courgettes, chopped
- 1 large spring onion, finely chopped
- 2 -3 garlic cloves, finely chopped
- 1 tsp rice vinegar
- 2 tbsp thick teriyaki sauce
- 2 tbsp crunchy peanut butter
- 1 tin (400ml) of coconut milk/cream
- 1 heaped tsp sumac
- 1 tsp sichuan pepper corns
- ½ tsp chinese 5 spice
- 1 tbsp coriander, finely chopped
- ½ tsp ginger powder
- ½ tsp galangal powder
Served with lemon juice rice & sesame seeds
Pour the sesame oil in a large saucepan, and fry the eggplant and courgettes together until they get some colour. Add the onion and garlic at this point, and fry until they too become golden.
Now get your spices (all of them except for the freshly chopped coriander), and dust them all onto your veggies, add a little extra oil at this point, and stir them in nicely. Next add the peanut butter and the teriyaki sauce, and lower the heat. Allow to cook for around 10 minutes so that the veggies suck the flavours in.
Add the coconut cream in, and allow to simmer for 20 minutes. Finally add the coriander, mix and serve immediately on top of the lemon and sesame rice. Enjoy !
Cook your short grain rice according to the packet’s instructions. When ready, add the zest of one lemon and squeeze the juice of one lime on top. Serve the curry on top, or on the side of the rice, sprinkle on some sesame seeds & voila !
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
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