Sunday dinner is usually when you feel too full from a heavy Sunday lunch. Sometimes we don't eat Sunday dinner at all since we all feel guilty from over indulging during the week-end. However there are those nights when you need to whip up something simple yet filling enough for a quick meal.
What's in the fridge? What's easy to cook? I find some eggplants bought the day before from our week-end market, a small bunch of green beans are in the vegetable bin too.
A quick scan in the pantry yields instant green curry paste and a few packs of powdered gata ... just what I need for a vegetable curry.
This dish is ridiculously easy to make.
Saute' some onions, a few cloves of garlic and strips of ginger. When the onions have become translucent, drop in the chopped eggplants and the beans. Season with salt.
Stir fry till half cooked then cover your skillet to let the steam cook the vegetables some more. We're not going for crisp-crunchy vegetables but a soft and tender bite.
Once done, maybe ten minutes or so, remove the cooked vegetables and set aside.
Add a bit more oil to the skillet and put in a large dollop of green curry paste, a bit more if you want that spicy kick. Once the paste starts to sizzle, mix in your coconut cream or gata.
Blend well together and heat through till the desired consistency. I prefer my curry a bit soupy so I don't reduce it as much.
Next, drop in all the previously cooked vegetables and simmer some more till the eggplants and beans are well coated with the curry sauce.
And here it is... a perfectly vegetarian eggplant and green bean curry. It's a savoury, creamy one dish meal that might make you eat just a bit more rice than you should!