Eggplant And Broccoli Curry

Name: Eggplant And Broccoli Curry
Ingredients: 2 medium eggplant, diced; 1 head broccoli, trimmed; 2 ears corn, kernels cut from cob; 1 cup cherry tomatoes, split; 2 kirby cucumbers, seeded and sliced; thai basil, chopped; 1 cup green curry sauce (Trader Joe's); 1 pound ground chicken; olive oil; 1 lime

10 ingredients

3 steps

Ingredients

2 medium eggplant, diced
1 head broccoli, trimmed
2 ears corn, kernels cut from cob
1 cup cherry tomatoes, split
2 kirby cucumbers, seeded and sliced
thai basil, chopped
1 cup green curry sauce (Trader Joe's)
1 pound ground chicken
olive oil
1 lime

Directions

1

Combine the eggplant, broccoli and corn in a large bowl. Toss with olive oil, salt and pepper. Spread the vegetables into a single layer on a baking sheet and roast at 450 until tender and slightly charred.
2

Over medium high heat, brown the chicken in a skillet. Reduce the flame to low and add the green curry sauce. Bring to a simmer and adjust season to taste with salt, pepper and lime juice.
3

When the vegetables are finished roasting, add them to the skillet mix thoroughly. Return the mixture to a simmer and stir in the chopped basil. Divide the mixture between 4 plates and garnish with the chopped tomatoes and cucumber.