Coconut Eggplant Curry

Creamy and aromatic coconut curry made with beautiful eggplant and peppers with coconut milk and our house-made curry spice, with fresh basil

Vegetables: Eggplant, Bell Pepper, [Hopestill Farm, Sherborn, MA] Onion, Tomato [Lost River Farm, Natick, MA] Basil [Vanguarden Farm, Dover, MA]

Grain: Brown Basmati Rice

Legume: Chickpeas

Spices: Curry, Coconut Milk, Bragg’s Liquid Aminos, Salt

Contains: Soy

Cook Time: 25 minutes

Tools Needed: Sauce pan or rice cooker, saute pan