"Curry Eggplant Over Rice and Peas: A Flavor Explosion! 🍆"

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini is lower in calories and bell peppers are often more affordable.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: cumin and coriander

Homemade blends can be fresher and more flavorful.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats while canola is often cheaper.

Wash the rice and peas as you would normally do.

In a medium-sized pot, add half a can of coconut milk.

Add 1 cup of hot water, Scotch bonnet pepper, red kidney beans, fresh thyme, a few cloves, black pepper, sea salt, and some garlic.

Add chopped white onion and a little olive oil to the pot.

Mix the ingredients well and taste for seasoning.

Add 1 and 1/2 cups of water and the washed rice to the pot.

In another pot, add chopped tomatoes and cook them down.

Add 2 eggplants, chopped, into the pot with tomatoes and mix well.

Cooking Techniques

Equipment Needed

Spice Level: