Thai Basil and Eggplant Curry |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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A warm and spicy curry from the crockpot, serve alone or over rice. Ingredients:
1/2 white onion, chopped |
3 garlic cloves, minced |
2 tablespoons thai chili paste |
1 eggplant, cubed |
8 baby red potatoes, quartered |
1 cup light soymilk |
1 cup chicken broth |
2 tablespoons red curry |
4 ounces fresh basil |
Directions:
1. In a medium sauce pan sautee the onion, garlic, and chili paste.
2. Place these in the bottom of the crockpot.
3. Over these, place the eggplant and potatoes.
4. Pour the soy milk and chicken broth in the pot.
5. Add curry and top with the fresh basil.
6. Cook 4 hours on high.
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