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  • elisesmith929

Vegetable Curry with Truffle Oil

We make vegetable curry at least twice a month in our house because it's a delicious way to use up those fresh veggies and herbs at the end of the week. My husband and I recently took a trip to Austin and the Texas Hill Country where we stopped at one of our favorite restaurants, Elizabeth Street Café, an incredible French-Asian Fusion restaurant. If you find yourself in ATX, you MUST go there. Trust me. I always leave there very inspired by their French-Asian pairings which got my wheels turning when we came home. I thought, "Why not put truffle oil in our veggie curry?! Creamy coconut, umami flavor paired with rich, nutty truffle?" Well guess what. It's freaking fantastic! Give it a whirl and let me know what you think!

  • 2 tablespoons avocado or olive oil

  • One red pepper, cut into 1/2 “ strips

  • 3 cloves garlic (or 1 shallot) minced

  • 2 teaspoons sesame oil

  • 1 large eggplant 1” diced

  • 2 teaspoons salt, divided

  • 1 tablespoon ginger, minced

  • 1/2 teaspoon coriander

  • 2 teaspoons red curry paste

  • 1 cup shredded carrots

  • 1 can coconut milk

  • 1 cup water

  • 1 tablespoon sugar

  • 3 handfuls fresh spinach

  • Juice of 1 lime

  • 1 tablespoon truffle oil (I like TRUFF brand)

  • 2 tablespoon basil, cut into thin strips plus extra for garnish

  • Lime wedges for serving

1. Heat a medium sized pot to medium-low heat and warm the olive oil. Once oil is hot, add the garlic and sauté for until fragrant, around 2 minutes. Add the red pepper and sauté another 3 minutes.

2. Add the sesame oil, eggplant, and 1 teaspoon of salt and sauté for 3-4 minutes, so that the eggplant starts to brown on all sides. Add the ginger, coriander, curry paste and shredded carrots. Stir to coat all veggies.

3. Add the coconut milk and water then set to boil. Once boiling, reduce the heat to a simmer. Add sugar and remaining 1 teaspoon of salt and cook for 8-10 more minutes or until the sauce has reduced and thickened a bit.

Off heat add the spinach, basil, lime juice and truffle oil and stir well until the spinach has wilted and the truffle oil is fragrant. Salt to taste. Serve with basmati rice or ramen noodles.

*Note: This is a totally versatile recipe in the way of veggie substitutions. Mushrooms, broccoli, and squash would also be great in this. Get creative with what veggies you have on hand!

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