Friday, May 23, 2014

Eggplant Coconut and Tomato Stew with Basmati Rice































Eggplant Coconut and Tomato Stew with Basmati Rice
It’s a busy season for me with lots of outdoor photography, weddings, engagement shoots, families, and fashion events. I even started a public speaking course once a week for 6 weeks and could only make the 4 classes as work is keeping me busy. In between all this, my energy at the end of the day is enough to make salads as cooking seems like too much work. But last night I was forced to cook since my craving for something spicy and warm got the best of me. I had an eggplant sitting in my fridge for a while and decided to make a coconut tomato stew with red lentil to thicken it up. The eggplant in this dish is incredibly smooth and silky – melts in your mouth. I realize there are a lot of ingredients in this dish but the combination of the spices adds something special here. Since the weather is still a bit grey and rainy this stew was perfect and with a glass of red wine, it made for a nice Thursday evening dinner.
Enjoy!


Ingredients
1 onion chopped
Cold pressed olive oil or coconut oil
2 cloves garlic minced
½ large eggplant cubed
2 carrots sliced into rings
1 tsp cumin
½ tsp paprika
½ tsp coriander
¼ tsp cinnamon
Pinch clove
Sprinkle red pepper flakes
1 chipotle pepper in adobe sauce minced
½ cup rinsed red lentils
1 tsp sea salt more if needed
14 oz can light coconut milk
14oz can fire roasted tomatoes crushed in blender
2 cups veggie broth
1 tbsp pure maple syrup

Cooked basmati rice

Method
Sauté onion 4 minutes in oil, add the garlic, chipotle pepper, carrots, eggplant, cumin, paprika, coriander, cinnamon, clover and red pepper flakes and sauté 2 minutes, add the red lentils, and stir one minute, add the tomatoes and stir, add the coconut milk and stir, add the veggie broth and stir, add the maple syrup, bring to a boil, and cover simmered for 25-30 minutes until carrots and eggplant are tender.

Top on basmati rice and finish with cilantro!!!
xoxo


2 comments :

  1. this looks amazing! i have an eggplant waiting to be put to good use. :) how much veggie broth does this recipe call for?

    ReplyDelete
    Replies
    1. oh silly me! I've just updated it. 2 cups
      thank you!

      Delete

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