Monday, January 30, 2012
Eggplant Green Curry with Millet
A while ago, I was asked if I'd like to try one World Foods sauces. A few weeks later, a bottle of Thai Green Curry sauce arrived. I looked on their website to see what kind of recipes were suggested. All of them included meat of some sort. I thought I'd go another route. I had an eggplant in my vegetable bin just begging to be used.
Eggplant Green Curry with Millet:
1 large eggplant, peeled and cubed
4 cloves garlic
2-3 Tbsp olive oil
1 12 ounce jar Thai Green Curry sauce
1 1/2 cups dry millet
3 cups chicken broth (or vegetable broth)
In a skillet, saute the eggplant and garlic in the olive oil until the eggplant is cooked. Add the curry sauce and simmer. In a saucepan, heat the broth and millet to boiling. Cover and cook 15 minutes or until broth is absorbed and millet is softened. Serve the curry sauce on top of the millet. Salt and pepper to taste.
Note: I received a free bottle of curry sauce from World Foods. All opinions are my own. Tweet