Easy, peasy curry! It’s not everyday I get to eat Indian food, although I wish it was. I am sad to say, there are not many Indian restaurants where I live. So, sometimes you need to take things into your own hands and make some curry. I’ve always been intimidated by curries but you can’t go wrong with this one. Super easy, one pan Eggplant Curry.
1 Small Eggplant
1 1/2 c. Coconut Milk
1 tsp. Curry
1/2 tsp. Turmeric
1/2 tsp. Paprika
1 Small Onion
3 Cloves Garlic
2 tbsp. Flour
Chop three cloves of garlic, and one small onion, and sauté in a frying pan. While the the garlic and onions cook, cut the eggplant into small chucks. Once the onions are translucent, add the eggplant. Season with pepper and a pinch of salt. Place a lid on the pan and allow it to sit for about 15 minutes. Keep an eye on the mixture and remember to occasionally stir.
Once the Eggplant has been completely cooked, add coconut milk (I ended up using a mix of almond milk and coconut milk). After you heat up the milk, add in curry, turmeric, paprika, and a dash of cayenne pepper (totally optional! I love spicy food and tend to make things a little too spicy :-)). Now that all the seasonings are mingling, it’s time to thicken the sauce by adding 2 tablespoons of flour. Once the sauce has thicken, it’s time to eat!
This is great with brown rice, or naan, or just grab a spoon go at it!
A long time ago, in a galaxy far far away….. or a least a place that seems galaxies away from where I live now, there was an asian-fusion restaurant that served delicious, spicy rice bowls. Sigh, how I miss that crowded little eatery. But I do have a solution! My own creation, although not exact, will conquer any spicy, rice bowl craving. The masses have spoken! They demand more eggy rice bowls! How could I possibly deny the masses something so delicious? It’s merely my civic duty. Enjoy.
3 Garlic Cloves
1/2 Yellow Onion
1/2 c. Dry Rice
6 Bacon Strips
3 Handfuls of Spinach
First thing’s first, rice must be made! Using your favorite rice, cook half a cup of dry rice following the instructions found on the package. Once the rice is cooked, set it aside.
On a baking sheet place six bacon strips, and cook at 400 degrees for sixteen minutes, or until they are brown and crispy.
Chop the onion and garlic cloves and place them in a sauce pan. Using olive oil, sauté them until the onion becomes translucent. Season with a pinch of salt and some ground pepper and add the spinach. Cook until the leaves are ready and the onions begin to brown on the edges.
Next, add the reserved rice and two pats of butter to the pan. Mix on medium heat. Crumble in four strips of bacon and finish mixing the rice mixture. Remove the pan from the heat and spoon the rice into two bowls.
Now, we’re in the home stretch. Fry two eggs using butter and season both with pepper, garlic powder, and cayenne pepper. When both eggs are cooked, place one on top of each rice bowl. Garnish with the remaining bacon strips and a dollop of sour cream.