Add your butter to taste - this will take the … Bring the pot to a boil, then reduce heat, cover with a lid, and simmer for about 10 minutes. 1 x 140ml can coconut milk (Ayam brand) 250mls (1 cup) Massel vegetable liquid stock; 3 teaspoons brown sugar; 1/4 cup chopped fresh coriander; salt & ground black pepper, to taste ; 300g (1 1/2 cups) Basmati rice; The instruction how to make Eggplant, pumpkin and zucchini curry. https://bojongourmet.com/curried-roasted-eggplant-with-smoked 1 x 140ml can coconut milk (Ayam brand) 250mls (1 cup) Massel vegetable liquid stock; 3 teaspoons brown sugar; 1/4 cup chopped fresh coriander; salt & ground black pepper, to taste ; 300g (1 1/2 cups) Basmati rice; The instruction how to make Eggplant, pumpkin and zucchini curry. https://vibrantwellnessjournal.com/2020/04/27/thai-green-curry-with-eggplant-2 Once the onions are brownish, add the zucchini and eggplant with a little salt. https://healthiersteps.com/recipe/baby-eggplant-coconut-curry Straight away, add about 330ml or coconut cream and a dash of water so that the herbs can infuse. Next, add the lentils, coconut milk, and vegetable broth and stir. Heat the oil in a large saucepan over medium heat. https://www.allrecipes.com/recipe/13988/marrakesh-vegetable-curry Add the chopped eggplant, mushrooms, tomatoes, turmeric, ginger, and red pepper flakes to the pot and sauté for about 5 minutes, or until the mushrooms get nice and soft. A mild creamy curry inspired by Burmese flavours that features boneless skinless chicken thighs and Chinese eggplant, made with a rich sweet and smoky coconut curry sauce, and finished with fresh cilantro and lime juice. Chop zucchini into 'half moons' and dice your eggplant. Serve over rice or with your favourite flatbread - or both! Creamy Coconut Chicken Curry with Eggplant. Heat the oil in a large saucepan over medium heat.