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Eggplant Vegetable Curry with Coconut Millet

This Indian-style vegan dish starts with a base of eggplant and Crimini mushrooms, then layers on zucchini and red pepper for a delicious meal that will elevate your dining table. Ready in just 30 minutes, this Eggplant Vegetable Curry is fast enough for a weeknight, yet sophisticated enough for a weekend with company.

Crimini mushrooms may surprise you with their nutritional value, being comprised of 37% protein, 60% carbs, 3% fats, and a glycemic load of only 1. You can see why they are a brilliant staple in meatless dishes. Spoon this flavorful curry over Coconut Millet, the perfect complement. Millet is a complete protein, so you can see what a powerhouse this stunning Eggplant Vegetable Curry dish is!IMG_8371

 

Eggplant Vegetable Curry with Coconut Millet

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By: Rachel Wallace
Servings
4
Prep Time
10
Cook Time
25

Ingredients

  • 1 cup millet
  • 1/2 tsp Himalayan salt
  • 15 oz canned coconut milk
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp ginger, peeled and finely chopped
  • 1/4 cup diced red onion
  • 2-3 garlic cloves, finely chopped
  • 1 1/2 Tbsp curry powder
  • 1 cup low-sodium vegetable stock
  • 1 large red pepper
  • 1 medium eggplant, diced into 1/4" - 1/2" cubes
  • 3-4 Crimini mushrooms, thinly sliced then halved
  • 1 medium zucchini, diced in quarter round pieces
  • 1/2 tsp freshly grated lime zest
  • juice from 1/2 lime
  • chopped cilantro to garnish (optional)

Instructions

Simple Step-by-Step

  1. Combine the millet, 1-1/4 cups water, salt and 3/4 cup of the coconut milk in a medium saucepan. Bring to a boil, then reduce heat to low. Simmer, covered, about 20 minutes or until most of the liquid has been absorbed.

  2. While millet cooks, heat the oil in a large skillet over medium heat. Add the ginger, red onion, and garlic; cook, stirring, 2 minutes. Stir in the curry powder and cook 1 minute.

  3. Pour vegetable stock, remaining coconut milk and the bell pepper and eggplant into skillet; stir to combine. Cover and cook 5 minutes.

  4. Add mushrooms and zucchini. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender.

  5. Remove from heat. Stir in the lime zest and lime juice.

  6. To serve, place 1/2 cup to 3/4 cooked Coconut Millet into wide bowl. Spoon one-fourth of Eggplant Vegetable Curry over Coconut Millet. Garnish with freshly chopped cilantro.

Recipe Notes

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Did you know? Red peppers have significantly more vitamin A, vitamin C, and beta carotene than green and yellow.

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Millet, a gluten-free grain-like seed, is an ancient grain known for its role in heart health and lowering risk of type 2 diabetes.

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