Curry recipes

Caribbean Eggplant Curry Soup

Course : Curry
Source: Herb Wilson
Serves: 4

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Ingredients:

1 medium Onion -- peeled and chopped

1 tablespoon garlic chopped

1 medium smoked ham hock

2 quarts chicken stock

4 large eggplant -- peeled and cut into

1 large dice

1/4 cup curry powder

1 can coconut milk

1 small knob of fresh ginger -- peeled and chopped

1 stalk lemon grass -- chopped

1/2 cup heavy cream

1/2 can Coco Lopez coconut extract

Preparation / Directions:

In a heavy bottomed pot, sauté onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot. Source: CHEF DU JOUR HERB WILSON SHOW #DJ9420

Caribbean Eggplant Curry Soup

Ingredients:

Preparation / Directions:

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