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MELROKKS's Photo MELROKKS Posts: 851
9/30/16 3:01 P

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Just wanted to report that last night I made the recipe posted by Martha back in August. Maybe she isn't around anymore but Martha if you are reading, the recipe turned out really good and easy to put together. I love curries so will use this again.

The only tweaks I did to it were to use twice as much of the Green Curry Paste as I like things on the spicier side. Also I used about a half teaspoon ground black pepper and shook some red pepper flakes in for good measure.

Thanks for posting that recipe. We enjoyed it over Brown Jasmine rice.

Mel

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Mendocino County, North Coast of California




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MELROKKS's Photo MELROKKS Posts: 851
9/29/16 10:12 A

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Martha, the recipe looks wonderful and easy. I'm going to try this right away.

Mel

Melanie
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PLUSRAINBOW's Photo PLUSRAINBOW SparkPoints: (337)
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8/10/16 4:26 P

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Thanks for the recipe. Will try it sometime. emoticon

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MARTHA324's Photo MARTHA324 Posts: 7,210
8/10/16 1:37 P

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From Camille Saulsbury's cookbook: % Easy Steps to Healthy Cooking

! T veg oil
2 C cubed & peeled yellow potatoes (I don't peel them)
1 1/2 C chopped onion
1 eggplant trimmed & cut into 1" pieces
12 oz cremini or button mushrooms halved or quartered
3.4 C reduced sodium veg stock
2 T green curry paste
1 1.2 T brown rice syrup or honey
1 c coconut milk (I used light)
2 T squeeze lime juice
1/2 C packed cilantro leaves

Heat oil & add potatoes and onions and cook for 5 mins Add eggplant and mushrooms and cook stirring for 5 minutes or until mushrooms start to release their liquid

Stir in broth, curry paste syrup or honey and reduce heat, cover and simmer 15 - 20 mins until potatoes are soft. Stir occasionally. Stir in coconut milk, lime juice and half the cilantro. Stir occasionally for 5 mins to heat through and blend flavors. Serve sprinkled with rest of cilantro.

I served it over brown rice and was delicious.

Makes 4 serving, each serving is 251 calories


Edited by: MARTHA324 at: 8/10/2016 (13:38)
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