Green Curry with Roasted Vegetables
Active Time: 20 minutes | Total Time: 50 minutes | Serves 4 | Vegan | Gluten Free
- For the vegetables:
- 1 large eggplant (about 1¼ pounds)
- 2 red bell peppers
- 12 small-medium shitake mushrooms
- ¼ cup extra virgin olive oil
- ¾ teaspoon kosher salt
- Brown rice, for serving
- For the curry:
- 1 jalapeño, seeded
- 2-inch piece fresh ginger
- 1 small shallot
- 1 clove garlic
- 2 cups fresh cilantro, plus more for serving
- 1 tablespoon extra virgin olive oil
- 13.5-ounce can coconut milk
- ¼ cup water
- ½ teaspoon kosher salt
- 2 limes, cut into wedges
Heat the oven (with the oven rack in the middle) to 425°F.
For the vegetables, cut the eggplant into ¾-inch cubes and put on a large rimmed sheet pan. Cut the bell peppers into ¾-inch pieces and add to the pan.
Remove the stems from the mushrooms and discard. With a damp paper towel, wipe the caps clean. Cut them in half and add to the pan. Drizzle with the oil, sprinkle with the salt, toss, and spread into s single layer. Roast for about 40 minutes, or until the vegetables are tender.
While the vegetables roast, make the rice.
For the curry, slice the jalapeño and shallot. Peel and slice the ginger. Smash the garlic and peel.
In a food processor, combine the jalapeño, ginger, shallot, garlic, cilantro, and oil. Puree until smooth.
In a large saucepan, heat the coconut milk and water to a gentle simmer over medium-high heat. Stir in the curry paste and salt and simmer for 1 minute.
Divide the rice among bowls. Spoon in the curry and top with the vegetables and cilantro. Serve with lime wedges.
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