Eggplant & Sweet Potato Coconut Curry

(With Turmeric Rice)

[[MORE]]

4 cups eggplant, chopped

1 tbsp olive oil 1 white onion, peeled and minced

1 tsp garlic paste 1 tsp ginger paste 1/4 tsp chili flakes

3 cans (400 ml each) coconut milk

4 cups sweet potato, peeled and chopped 1 cup dried chili-spiced mango, diced 2 tbsp mushroom bouillon powder (or veg bouillon powder) 1 tbsp curry 1/2 tsp turmeric

1 can palm hearts, drained and chopped 1 can (540 ml) chickpeas, drained and rinsed 1 cup frozen green peas

1 cups roasted cashews, chopped 1 tbsp cilantro paste 1/2 tsp sea salt 1/4 tsp black pepper

Place the chopped eggplant in a large glass mixing bowl. Cover with warm salted water. Set aside for 30 minutes. (After soaking, drain.)

Heat olive oil in large saucepan on low heat. Sauté onion for several minutes. Add garlic paste, ginger paste and chili flakes. Sauté for another 2 minutes. 

Stir in the coconut milk. Add the soaked & drained eggplant, sweet potato and dried mango. Stir in the mushroom powder, curry and turmeric. Turn heat to high and cover pot. As soon as stew reaches a boil, reduce to low heat and simmer for about 8 minutes, stirring occasionally.

Stir in the palm hearts, chickpeas and frozen green peas. Cook for another 2 minutes. Remove from heat.

Stir in the; cashews, cilantro paste, salt, and pepper. Ladle over turmeric rice. (Or plain rice.)

Vegetable Miso Curry

[[MORE]]

1 medium-sized eggplant, chopped

1 tbsp coconut oil 1 onion, peeled and diced

1 tsp garlic paste 1 tsp ginger paste

1 can (400 ml) coconut milk 1/4 cup miso paste 1/4 cup tahini 1 tbsp veggie bouillon paste (or powder) 1 tbsp curry powder  1 tbsp gochujang paste 1 tsp turmeric

1 tbsp coconut oil

4 cups water  2 purple sweet potatoes, peeled and chopped 2 orange sweet potatoes, peeled and chopped

1 can baby corn, drained & rinsed & chopped 1 pack fresh bean curd noodles (or 1 block of firm tofu, cubed)  3 green onions, chopped 1 tbsp sesame oil 1 tbsp agave 1 tbsp soy sauce ¼ tsp black pepper

Place chopped eggplant in large glass bowl. Cover with warm salted water. Set aside for 30 minutes. Drain and rinse.

Heat 1 tbsp coconut oil in large saucepan on low heat. Sauté onion for several minutes. Add garlic and ginger paste and sauté for another minute or two. Remove from heat. Transfer to a high-speed blender along with the; coconut milk, miso paste, tahini, vegetable bouillon paste, curry powder, gochujang paste, and turmeric. 

Heat 1 more tbsp coconut oil in same large saucepan on low heat. Add the; water, purple sweet potatoes, orange sweet potatoes, drained eggplant, and blended sauce. Turn heat to high. When soup reaches a boil, reduce to low heat again and simmer for 5 minutes. Stir in the baby corn and bean curd noodles. Continue to cook for another 5 minutes. When veggies are fork-tender, turn heat off. 

Stir in the; green onions, sesame oil, agave, soy sauce, and black pepper.

a delicious vegetable curry a day won't relieve my pain

Indonesian-inspired Vegetable Curry

[[MORE]]

1 tbsp coconut oil 1 white onion, peeled and chopped

1 tbsp lemongrass paste 1 tsp garlic paste 1 tsp ginger paste 1 tsp chili paste

2 tomatoes, chopped 1 tbsp tamarind paste 1 tsp cumin 1 tsp coriander 1 tsp turmeric 1 tsp curry 1 tsp galangal (optional)

Two cans (400 ml each) coconut milk the juice of one lime 1/4 cup almond meal 1 tbsp mushroom powder (or vegetable bouillon powder) 1 tbsp vegan fish sauce  1 tbsp soy sauce

Heat coconut oil in large saucepan on low heat. Sauté onion for several minutes. Add the; lemongrass paste, garlic paste, ginger paste, and chili paste and sauté for another minute or two. 

Stir in the; tomatoes, tamarind paste, cumin, coriander, turmeric, curry, and galangal. Cook on low heat for about 5 minutes. Remove from heat and stir in the; coconut milk, lime juice, almond meal, mushroom powder, vegan fish sauce, and soy sauce. Transfer to a blender and blend until smooth and creamy.

Rinse saucepan and return to stovetop.

2 tbsp coconut oil 2 carrots, peeled and chopped 2 Chinese eggplant, chopped 2 cups green beans, chopped 1 red pepper, cored and chopped

1 block extra-firm tofu, drained and chopped ½ cup toasted cashew ¼ cup toasted coconut flakes 4 green onions, chopped 1 tbsp cilantro paste 1 tbsp coconut nectar or sugar ½ tsp sea salt ¼ tsp black pepper

Heat 2 tbsp coconut oil on low heat. Stir in the; carrots, eggplant, green beans, and red pepper. Cook for about 5 minutes, stirring frequently. Stir in the pureed sauce. Turn heat to high. As soon as stew begins to bubble, reduce to low heat and simmer for about 5 minutes, stirring frequently. 

Stir in cubed tofu and cook for another 5 minutes, stirring frequently. 

Remove from heat and stir in the; coconut flakes, green onions, cilantro paste, coconut nectar, sea salt, and black pepper. Taste and adjust seasoning as needed.

Ladle over rice and serve. 

Turmeric Coconut Rice

2 cups white rice 2 cups water 1 can (400 ml) coconut milk 1/2 tsp turmeric 1/2 tsp salt