Y’ALL. THIS CURRY. For something I threw together with a couple of ingredients I’d never used before...holy moly.
Featuring bitter melon, or, Neophyte Becomes Evangelist in a Day.
Recipe! -2 cloves garlic
-One large or two small bitter melons, cut in half, de-seeded, and cut into half moons
-4–5 baby eggplant (had never had these either), sliced thin
-1/2 roasted red pepper, diced
-1/2 can coconut milk
-heaping 1/2 cup spinach
Ground ginger, cumin, curry powder, dash of cinnamon, salt, pepper, ground coriander, bay leaf
Start by sautéing the garlic with ginger and a pinch of salt in about a tsp of sesame oil (or olive), then add the other ingredients in order, letting each sauté for a few minutes before adding the next, and spices to your liking. (Save the spinach until the end.) Simmer uncovered for about 20 minutes, stir in the spinach and a squeeze of lemon juice to lift it, and serve over rice/with naan/in a giant spoon straight into your mouth.
#vegandinner #veganrecipe #vegansofig #whatveganseat #govegan #plantbasedfood