Red Curry with Eggplant and Sweet Potato

Tonight was our first night of "real" cooking in the new place!  I missed cooking, but being in a new place also made me realize we're in dire need of some newer pans, pots, and lids.  I'll just add that to the list of things we need/want.  I made due with what we had and adapted a recipe from Step-by-Step Delicious Vegetarious Food Cookbook that I got on sale at Borders (RIP Borders). 

If you know me, you know I love things that are hot and spicy. That goes for food too ;)  This curry has sweet potato and eggplant,  both of which I love and makes me think that fall is really here!

Red Curry with Sweet Potato and Eggplant
*real recipe calls for green curry, but use whatever suits your fancy/ what you can find
serves ~4

1 tbsp oil
1 onion, chopped
2 tablespoons curry paste
1 eggplant, quartered and sliced
1 1/2 cups coconut milk (I used light coconut milk)
1 cup vegetable stock
1 orange sweet potato, cubed
2 tsp. brown sugar
2 tbsp. lime juice
Salt

Directions:

• Heat the oil in large wok or frying pan. Add onion and curry paste, stirring of medium heat for 3 minutes. Add eggplant (depending on size of pan add as much eggplant as desired) and cook for an additional 5 minutes
• Pour in coconut milk and stock, bringing to a boil.  Reduce heat and let simmer for 5 minutes.
• Add desired amount of sweet potato (half - whole), stirring occasionally until vegetables are soft and tender.
• Mix in sugar and lime juice with the curry.  Season to taste with salt.
• Serve over steamed rice

Enjoy!

It was warm, spicy, delicious, and filling.  Best part was, Shaun even liked it! Let's just say that he likes his meat and it's rare a meal of his doesn't have some type of meat in it. Win for me!


Now that I have extra eggplant and sweet potato, any suggestions for how to cook them or good recipes you know of? 

Curry-Spiced Noodles

Hey there blogosphere! I told you I'd be back sooner than later :)

I've been slacking on my home-cooked meals lately, so I figured this was as good a week as ever to find a new recipe and get to cookin!  Every time a new edition of Cooking Lite arrives I immediately flip towards the back of the magazine...where the vegetarian recipes are located of course!  I was elated to see 3 different kinds of vegetarian curries and chose to make the one I thought most of the fam would enjoy (aka the one without any tofo and most closely resembling a stirfry).  With that, I selected the Curry-Spiced Noodles and was not disappointed in the least.

Curry-Spiced Noodles
(serves 4)

*slightly adapted from the original
8 oz. udon noodles
4 tsp. peanut oil
2 cups julienne-cut carrots
2  cups  julienne-cut red bell pepper
1  cups  julienne-cut green bell pepper
4 cups thinly sliced common, white mushrooms
1 tbsp. grated, peeled ginger
1 tbsp. red curry paste
2 tsp. cumin
1 tsp. turmeric
8 cloves garlic, minced
1 cup vegetable broth
1/2 cup water
2 tsp. low-sodium soy sauce
1/4 tsp. kosher salt
3 green onions, sliced
1/3 cup cilantro leaves
1/4 cup chopped, unsalted cashews

Directions:

• Cook noodles according to package directions (leaving out any seasoning), set aside and keep warm
• Heat large skillet, add 2 tsp. peanut oil
• Add carrots to skillet, saute for 2 minutes
• Add bell peppers, saute for 2 more minutes
• Remove carrot-bell pepper mixture from skillet
• Add the remaining 2 tsp. peanut oil
• Add mushrooms and saute for 2 minutes
• Add ginger, curry-paste, cumin, turmeric, and garlic; stir constantly for 1 minute
• Add vegetable broth, water, soy sauce and salt; bring to boil
• Cover and reduce heat, let simmer for 2 mintues
• Add noodles and carrot-bell pepper mixture to pan
• Mix together well and keep warm 

All cooked up in the skillet

Dinner is served!

Delicious and nutritious!  Only 402 calories per serving, low in fat and high in fiber and protein.  It always feels great to make a good meal, share with others, and know you're still eating relatively healthy!

P.S. On the complete opposite of the health spectrum...the unhealthy spectrum...I've been thinking of some football inspired cupcakes for the Packers' game this Sunday.  The Rams are out of it so I have to root for my next favorite team.  Think savory cupcakes. Hope I can make it happen!