Thai Eggplant Green Curry with Coconut Cauliflower Rice
 
 
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Ingredients
  • 1 can full-fat coconut milk, divided
  • 1 lb Thai green eggplants
  • 2 Tbsp green curry paste
  • 1 Tbsp palm sugar or coconut sugar
  • juice from ½ lime
  • 1 very liberal cup Thai basil leaves
  • ½ Tbsp coconut oil
  • 1 large cauliflower
  • ¼ cup water
Instructions
Curry
  1. Cut each eggplant into quarters.
  2. Spoon ½ cup of cream from the top of the can of coconut milk into a medium saucepan. If there isn't much cream, use the milk and add an additional tablespoon of coconut oil.
  3. Fry the cream over medium-high heat until the oil begins to separate, then add curry paste. Stir occasionally until fragrant and oily, about 3 minutes.
  4. Reserve ¼ cup coconut milk for the cauliflower rice. Pour the remainder into the curry and bring to a simmer. Add sugar, lime juice, and eggplant. Cover and cook for 10 minutes, until eggplant is soft.
  5. Add basil and cook for another 2 minutes. Curry should be fairly salty because the cauliflower rice has a mild flavour.
Coconut Cauliflower Rice
  1. Cut the cauliflower into small florets and pulse in a food processor until pieces are rice-sized. If you don't have a food processor, grate the cauliflower instead.
  2. Heat ½ tablespoon of coconut oil to a large saucepan over medium heat, then add cauliflower. Stir in reserved coconut milk and water, cover, and let steam for about 5 minutes.
  3. Serve curry over cauliflower rice and enjoy!
Recipe by Veggie Ninjas at https://www.veggieninjas.com/thai-eggplant-green-curry-with-coconut-cauliflower-rice/