Spicy Vegetable Curry with Eggplant and Portabella Mushrooms

Spicy Vegetable Curry with Eggplant and Portabella Mushrooms 

What You'll Need (for two):

1/2 Medium Eggplant, Diced

2 Diced Carrots

Small Bunch Scallions, chopped in 2" pieces

1 Cup Diced Portabella

2 Minced Garlic Cloves

Olive Oil

2/3 Can Light Coconut Milk

2 tbs Green Curry Paste

1 tsp Lemongrass Paste

1 tsp dried Thai Basil

Chili Pepper Flakes

Sea Salt

Once all veggies are cleaned and prepped, sauté veggies (except for garlic) with a tbs or so of olive oil. 

While veggies are cooking, combine 2/3 cup of coconut milk (make sure it's well shaken), lemongrass paste and green curry paste in a bowl and mix well. Set aside.

Once veggies are about 80% cooked, reduce heat and add in chopped garlic. Sautéed for another minute.

Add coconut mixture to veggies, add in Thai basil, a pinch of sea salt and a pinch of red chili pepper flakes (or if you're me add in a few pinches to bring the heat) and mix/simmer for 20 minutes. 

While veggies are simmering, cook Jasmine rice according to instructions. Takes about 25 minutes.

Serve curry veggies over rice and top with fresh cilantro. Enjoy!