February 11
Gingered Salmon and Eggplant Curry
There are several distinct tastes in the various parts of
tonight's Indian-themed meal. We've enjoyed ginger curry salmon
before. Tonight, we
compliment it with some eggplant curry and Madras Lentils.
Menu
- Eggplant Curry [View Recipe]
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Ingredients
- 1 cup onions (chopped)
- 1/2 tablespoon oil
- 1 medium eggplant
- kosher salt
- 1 cup water
- 15 ounces curry
- 1 cup green beans
- 1 medium bell pepper
- 1/2 medium lemon
- cilantro
- 6 cups rice (cooked)
Instructions
In a large pot, we heat the oil over medium heat. We saute for about 5 minutes while we peel and chop our eggplant into 1/2 inch pieces. We stir in about 4 cups of the eggplant, add a pinch of salt, the water, and curry simmer sauce. We bring the mixture to a boil, partially covered, and then reduce the heat and simmer for about 10 minutes.
Meanwhile, we chop the green pepper, yielding about 1 cup. We add the green beans and peppers and simmer for another 10 minutes.
We chop some cleaned cilantro and add this with a squeeze of lemon when we are ready to serve. We serve the curry over basmati rice.
- Ginger Curry Salmon
- Tasty bites Madras Lentils
- Pita Bread