I got my inventive hat on and decided rather than using up the leftover coconut milk from the chickpea pumpkin curry in a smoothie I’d take it down another savoury sauce route.
Coconut, ginger, peanut and chili…not too spicy, packed full of belly loving ginger, wonderfully fragrant and the ideal creamy sauce to pick my grilled eggplant sliced and sautéed green beans and sugar snaps from the slightly bland to a bowl full of wonderful.
Paired with a good helping of sweet coconut slightly sticky short grain brown rice (cooked with a little coconut milk right at the end). It was incredible!
I’m totally in love with fresh ginger at the moment, it and garlic are two savoury staples. Using fresh herbs and spices just makes a meal all the more delicious; they’re is just no comparison to their dry alternatives.
Grilled eggplant has the potential to be a little bit boring; it’s the one veg. that I find need a little help in the flavour department. I’d compare it to tofu in that it’s like a sponge, soaking up whatever it’s submerged in. It’s the ideal veggie vessel for whatever you fancy!
I always have green beans on hand; they’re a staple on the weekly grocery shopping list and they usually end up as a roasted veggie side or component of one of the un-photographed messy looking bowls of food They are forever loved and very unappreciated. They worked wonderfully with the eggplant. A little bit of crunch paired with the soft eggplant and the sticky every so slightly nutty brown rice. It was quite the bowl of unexpected yumminess to say the least.
Coconut and peanut are a match made in heaven; definitely one to be repeated!
What’s you’re favourite use for leftover coconut milk?
Peanut Coconut Ginger Chili Eggplant & Beans
Preparation Time – 5 minutes
Cooking Time – 40 minutes
- 1/3 cup (80ml) coconut milk
- 1 tbsp peanut flour
- 1 tbsp aminos
- 1 heaped tsp minced ginger
- 1 heaped tsp minced garlic
- 2 small shallots finely chopped
- 1 small green chili finely chopped
- 1 tbsp lime juice
Veggies and Rice
- 1/3 cup short grain brown rice + 1 cup of boiling water
- 2-3 tbsp coconut milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 a small eggplant sliced
- 1/2 cup green beans and sugar snaps
- Cover brown rice with boiling water, bring back to boiling point, reduce to a simmer and leave to cook for 35 minutes – all the water should be almost absorbed at this stage. Stir in coconut milk and leave to simmer for another couple of minutes. Keep an eye on it to ensure it doesn’t stick! Season with salt and pepper.
- Place onion, garlic, chili and ginger in pan and cook with a drop of water for 3-5 minutes. Mix together all sauce ingredients and leave to simmer for 2-3 minutes until slightly thickened.
- Lay eggplant slices in a non stick griddle pan (or alternatively under a preheated grill) and cook for 4-5 minutes on each side.
- Sauté green beans and sugar snaps in the same pan used to cook the ginger and garlic for 3-5 minutes.
- Mix veggies with the sauce in the pan and serve alongside coconut rice!