Vegetarian Coconut Curry

Vegetarian Coconut Curry over Brown Rice with Roasted Sweet Potatoes, Eggplant, Brocolini, Spinach, Heirloom Cherry Tomatoes and Crispy Shallots

Coconut Curry

• 1 Tbs. cayenne pepper
• 5 tbs paprika
• 1 tbs turmeric
• ½ cup minced garlic
• ½ cup minced ginger
• ½ cup toasted coriander seeds
• 2 cups water

1. Place all ingredients into a blender and blend until it becomes a smooth paste
2. In a large sauce pot, combine the paste from the blender with 7 cans of coconut milk , 1 cup tamarind paste, 3/4 cup brown sugar and 3 tbs salt
3. Bring everything to a boil, then reduce heat and simmer for 10 min.

Makes 4 Quarts 

Brown Rice

• 3 cups brown rice
• 4 cups water
• 1 and ½ tsp salt

1. Place rice and water and salt in rice cooker
2. Steam until done

Vegetables for Garnish 

• 1  sweet potato, oven roasted and peeled and diced into 2 inch pieces
• 1 bunch brocolini blanched  and cut into 3 inch pieces
•  2 cup baby spinach
• 2 cup heirloom cherry tomatoes cut in half
• 2 japanese eggplant sliced ½ inch thick
• 2 tbs minced garlic
• 1 tbs minced ginger

1. In large sauté pan place 2 tbs olive oil
2. Add sliced eggplant
3. Stir in minced garlic and minced ginger
   • Cook for 3 min
4. Add diced sweet potato and cook until lightly brown
5. Fold in spinach, brocolini, and cherry tomatoes
6. Season with salt and pepper

Putting it all Together: 

1. Place 1 cup cooked brown rice in center of each bowl
2. Ladle 8 oz of curry over the rice
3. Place vegetables on top of brown rice and curry
4. Garnish each curry bowl with crispy shallots
   • Slice 3 shallots on mandolin
   • Toss in rice flour (¼ cup) and fry in oil until golden brown and crispy
   • Drain onto paper towel and season with salt and pepper

Makes 4 Servings