JBF THAI VEGETABLE CURRY
- 1 eggplant (peeled (yield from 1-1/4 lb) Eggplant)
- 1 medium Zucchini
- 1 tbsp Coconut oil
- 1 cup Coconut milk
- 3 tbsp Almond butter
- 1 tsp Minced Garlic
- 1 medium raw Onion Red
- 2 tsp Curry powder
- Directions are based on the original recipe of 8 servings
- Step 1
- 1)IN A LARGE SKILLET, SAUTE EGGPLANT AND ZUCCHINI IN OLIVE OIL OVER MEDIUM HEAT UNTIL SOFTENED, ABOUT 10 MIN
- 2) ADD 1/2 CUP COCONUT MILK, ALMOND BUTTER, GARLIC, ONION, PEPPER, AND CURRY POWDER AND BRING TO A SIMMER.
- 3) ADD REMAINING COCONUT MILK AS A THINNER IF NEEDED, AND REMOVE FROM HEAT SERVE HOT