{Recipe} Baby Eggplant & Potato Curry

I had planned to write a more personal post today however after a crazy weekend of solo parenting (Neil was away at a conference for work) I am running on fumes and have a number of deadlines to meet for work, baby yoga today and oh yeah that whole finding time to sleep thing.  I will be back with an update soon but until then here is a recipe to keep you busy.

While shopping at the farmers market I came across the cutest baby eggplant and I knew I just had to pick some up.  I decided to pair them with a few other farmers market finds which included yellow beans and new potatoes and cook them all up in a yummy curry coconut broth.
Serves 4-6

Ingredients

• 1 medium onion, diced
• 3 carrots, peeled and diced
• 1 lb yellow beans or green beans, rinsed and halved
• 1 lb whole new potatoes quartered, rinsed
• 1.25 lbs baby eggplants, stems removed
• 1 tablespoon red curry paste
• 1 vegetable bouillion cube
• 2 (15oz) cans of coconut milk
• 1 teaspoon umeboshi plum vinegar (optional)

Directions

1. Heat a large heavy bottom pot over medium-high heat; add the 1/4 cup water and onion and carrot, cover and cook 7 minutes.
2. Stir in the potatoes and beans, cover and cook for 8 minutes.
3. Stir in the eggplant and red curry paste. Then stir in the boullion and coconut milk.
4. Bring to a simmer and then cover and cook on medium for 15 minutes.
5. Stir in the umeboshi plum vinegar (if using). Return the lid and cook for 10 more minutes or until vegetables are tender.
6. Serve with brown rice or your favorite grain.

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Over on Naturally Family we take a look at our past weekend in numbers.