This flavorful coconut milk concoction is then pureed with some veggies, hopefully starchy ones like potatoes, so that you can a luscious, silky-smooth texture for your simple coconut curry soup. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple. Scrape the paste into the pot with the broth and eggplant, stir well, and add the non-dairy milk. But the beauty is that you can also use other veggies to puree – like eggplant… In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies. Add the remaining coconut oil to your soup pot and return to medium-high heat. Step Two – Make the Soup. 1 can This simple recipe for homemade coconut curry has convinced me to say goodbye (for now) to take-out and jarred curry sauce. https://healthiersteps.com/recipe/baby-eggplant-coconut-curry Once they have filled your house with the sweet aroma of onions, add the ginger, red bell pepper, and eggplant. 3 C. water. Season to taste with salt and pepper (and more curry if needed). ¼ C. lemon juice. 4 eggplants. ½ C. extra virgin olive oil. This takes about 2-3 minutes. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Once the oil is hot, sauté the onions and garlic until they are translucent and fragrant.
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