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, [Bean Farm, Westwood, 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