Eggplant Curry with Rice Noodles
Servings
2Serving size
1 1/2 ounces noodles and veggiesThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 small White onions (sliced) |
| 4 ounces Crimini mushrooms (quartered) |
| 1 large Carrots, raw (peeled and cubed) |
| 1 tsp. Curry powder |
| 1/4 cup Lite Coconut Milk |
| 1/8 tsp. Salt |
| 1/2 tsp. Sugar |
| 1 3/4 cup Water |
| 1 to taste Black pepper |
| 1/3 cup, packed Raisins |
| 3 ounce Paneer (cubed) |
| 3 ounce Brown rice noodles |
Instructions
Place the olive oil in a large non-stick skillet (one with a lid) over medium-high heat. Add the onion and cook, tossing frequently, for two minutes.
Add the carrot, eggplant, and mushrooms, toss together, and cover. Reduce heat to medium. Cook for 6-8 minutes, tossing occasionally, until the eggplant begins to soften.
Add the curry mixture, rice noodles and raisin, cover, and allow to cook for 5 minutes. Stir and add paneer. Toss and recover.
Cook for another 3 - 5 minutes until the noodles are done.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I love cooking with paneer. It’s a medium fat cheese with 8 grams of fat in a serving, but there’s no sodium added. While this makes for a mild cheese, I think that it works as a perfect complement to full flavored sauces and spicy foods.