2 tsp vegetable oil
1 red onion, cut into 8 wedges
⅓ cup yellow curry paste
3 finger eggplants, chopped
400 ml can coconut milk
1 bunch broccolini, cut into 5 cm lengths
225 g can bamboo shoots, drained
250 g punnet cherry tomatoes, halved
1 tbsp lime juice
1 cup fresh coriander leaves
1 cup fresh bean sprouts
Steamed rice, to serve
- Heat oil in a large saucepan over a medium to high heat. Add onion, paste and eggplants. Cook, stirring occasionally, for about 2 minutes, or until softened.
- Add milk. Bring to boil. Simmer, uncovered, for 5 minutes. Add broccolini and bamboo shoots. Bring to boil. Simmer for about 3 to 5 minutes, or until tender.
- Stir in tomatoes. Simmer for 1 minute. Stir in juice and half the coriander.
- Serve curry topped with combined bean sprouts and remaining coriander on a bed of steamed rice.