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!
- 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)
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.
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.
Pour vegetable stock, remaining coconut milk and the bell pepper and eggplant into skillet; stir to combine. Cover and cook 5 minutes.
Add mushrooms and zucchini. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender.
Remove from heat. Stir in the lime zest and lime juice.
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.