Family Feast - Day 3
Chickpea Curry and Pan-Roasted Eggplant
There are three main types of Thai curries; red, green, and yellow. Another fun fact—the term “curry” refers to the paste used to make the dish as well as the dish itself. In today’s curry, we take inspiration from a traditional yellow curry. For our chickpea curry, we start with a blended paste made from lemongrass, garlic, and ginger, then we use coconut milk and rely on ground turmeric for both flavor and color. We serve today’s curry with rice and a pan-fried crispy eggplant. To the side is a green cabbage salad with green onion and mint tossed in turmeric dressing. Sprinkled over the top of the complete meal is our crispy ginger with sesame and lime for a pop of flavor and crunch.
Organic Eggplant, Organic Cooked Brown Rice (water, organic brown rice), Organic Green Cabbage, Organic Fire Roasted Tomatoes (organic fire roasted tomatoes, organic tomato puree, citric acid, sea salt), Organic Cooked Chickpeas (water, organic chickpeas), Organic Coconut Milk (organic coconut, filtered water), Organic Ginger Root, Organic Canola Oil, Water, Organic Plain Unsweetened Soy Milk (filtered water, whole organic soybeans), Organic Green Onion, Organic Sesame Seeds, Organic Yellow Onion, Organic Carrots, Organic Red Bell Pepper, Organic Celery, Organic Blue Agave (organic blue agave nectar), Organic Fresh Mint, Organic Fresh Cilantro, Organic Pure Lime Juice, Sea Salt, Ground Turmeric, Organic Toasted Sesame Oil, Organic Lemongrass, Organic Ground Ginger, Organic Garlic Clove, Organic Ground Black Pepper, Organic Fresh Kaffir Lime.
Allergens Soy, Tree Nuts (Coconut)
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- Coarsely chop the cilantro leaves and tender stems and the mint leaves. Set to the side.
- Thinly slice the cabbage (or it can be shredded) and the green onion and put in a bowl. Toss with the turmeric dressing, sprinkle with the mint, and set to the side.
- Warm the curry in a saucepan over medium heat, stirring frequently, 6 to 8 minutes. Keep warm.
- Meanwhile, cut the eggplant into 1-inch cubes and season with salt. Set to the side.
- Set a frying pan over medium-high heat. Add enough oil to coat the pan (about 1 tablespoon). Pan-roast the eggplant, until crisp on all sides, lowering the heat as needed to keep from burning, 6 to 8 minutes.
- Meanwhile in a separate frying pan, heat the rice with a few drops of water over medium heat until warmed through, about 3 minutes. (Alternatively, transfer the crisp eggplant from the frying pan, wipe it out, and then heat the rice in the same pan.
- Serve the curry with the crispy eggplant and the rice to the side. (Alternatively, mix the crispy eggplant into the curry before serving.) Sprinkle the sesame-ginger crumble over the curry, cabbage salad, and the rice, and the cilantro over the curry and the rice.