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Eggplant In Curry-Coconut Sauce (Tyler Florence) Recipe

Eggplant In Curry-Coconut Sauce (Tyler Florence) Recipe

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Eggplant In Curry-Coconut Sauce (Tyler Florence)

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Ingredients:

Serving

1/2 cup ghee , recipe follows
1 yellow onion, chopped
1 tbsp curry powder , recipe follows
1 cup unsalted cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 baby eggplants
1 cinnamon stick
1 dried red chile
salt
1/2 lemon, juiced
mint leaves, for garnish
1 lb unsalted butter
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp fennel seeds
1/2 tsp whole cloves
1/2 tsp mustard seeds
1 tbsp cardamom seeds
1 tbsp whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tbsp turmeric

Directions:

Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
Ghee:
Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
Yield: 1 1/2 cups
Curry Powder:
Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
Yield: about 1/2 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2129.21 Kcal (8915 kJ)
Calories from fat	1700.05 Kcal
		% Daily Value*
Total Fat	188.89g	291%
Cholesterol	322.34mg	107%
Sodium	766.46mg	32%
Potassium	3260.13mg	69%
Total Carbs	106.65g	36%
Sugars	51.83g	207%
Dietary Fiber	36.66g	147%
Protein	27.63g	55%
Vitamin C	31mg	52%
Vitamin A	1.1mg	38%
Iron	10.8mg	60%
Calcium	227mg	23%

Amount Per 100 g
Calories	150.03 Kcal (628 kJ)
Calories from fat	119.79 Kcal
		% Daily Value*
Total Fat	13.31g	291%
Cholesterol	22.71mg	107%
Sodium	54.01mg	32%
Potassium	229.71mg	69%
Total Carbs	7.51g	36%
Sugars	3.65g	207%
Dietary Fiber	2.58g	147%
Protein	1.95g	55%
Vitamin C	2.2mg	52%
Vitamin A	0.1mg	38%
Iron	0.8mg	60%
Calcium	16mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

57.5

Points
60

PointsPlus

Good Points

saturated fat free,
low sodium,
good source of fiber

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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