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Turmeric Eggplant Curry

From Statesboro Market2Go

<p>Simple &amp; flavorful with <span class="caps">LOTS</span> of veggies! This recipe works great served over rice, in a wrap or burrito, or as a sauce for steamed vegetables! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

1 large Eggplant
1/2 of an Onion (preferably red, chopped)
2 cloves Garlic (chopped)
3 Carrots (peeled & chopped)
1 cup White button mushrooms (chopped)
3 Tomatoes (roughly chopped)
3 teaspoons Turmeric
1 teaspoon Ginger
1 teaspoon Crushed red pepper flakes
1 1/2 cups Dried red lentils
15 ounces Light coconut milk
2 2/3 cups Vegetable broths
2 cups Kale leaves (chopped)
Salt to taste
2 cups Quinoa or brown rice (cooked)
Chopped cilantro
And/or Sliced avocado
And/or Beet kimchi

Step by Step Instructions
  1. Preheat oven to 450 degrees. Prepare a baking sheet with a suitable liner, then cut the eggplant into 3rds lengthwise. Place on prepared baking sheet, and bake for 15 minutes. Prep the other ingredients while the eggplant cooks.
  2. While 5 minutes remain for the eggplant's cook time, heat a large pot over medium heat. Add the onion, garlic, carrots, then saute them for 2 to 5 minutes. Add water in tablespoons to prevent sticking. Remove the eggplant from the oven, allow to cool slightly, then chop into large pieces.
  3. Add the eggplant, mushrooms, tomatoes, turmeric, ginger, and red pepper flakes to the pot and saute for 5 minutes.
  4. Add the lentils, coconut milk, and vegetable broth, stir, then bring to a boil. Once boiling, reduce the heat, cover, and simmer for 10 minutes. Stir in the kale and salt to taste.
  5. Serve as desired with toppings/accompaniments of choice!