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Curried Potatoes and Mushroom with Eggplant in Clay

April 24, 2017

Curried Potatoes and Mushroom with Eggplant in Clay

Suitable for VitaClay models: VS7600, VF7700, VM7900
I've mentioned before that I generally like to keep it vegetarian at dinner time most nights.
Ever since I was younger I've always had trouble sleeping on a full stomach. I would much rather be hungry than overly full when it's bedtime.
And it turns out there is some reason for that.
Heavy meals, like those containing a lot of meat, take up a lot of the body's energy and resources to digest.
When we're sleeping, the body likes to use most of its energy and resources to clean everything out: get rid of toxins, replenish energy stores, repair muscle damage, restore neural connections, re-balance hormones, and so many more things.
Since digestion uses up to 70% of our bodies' energy and resources even while we're awake, I like to leave my body plenty of resources while I'm sleeping to get everything in tip top shape for the next day.
Because when I don't sleep well, I'm not happy.
So I like to find yummy vegetarian recipes that I can try at night, especially those that will fill me up but won't keep me weighed down for several hours just before bedtime.
This is a great recipe using mushrooms, eggplant and potatoes. It tastes great, it's nutritious, and it's not too heavy to eat at night time.
It's a pretty small recipe, for 1-2 people, so it can easily be doubled or tripled to make more, especially if you want to have extra to eat over the next few days!
Ingredients:
·        1 cup broth ( bone or veggie)
·        1 red onion, chopped
·        1 large potato, cubed
·        1 eggplant, chopped
·        4-6 oz mushrooms, halved or quartered
·        2-4 T curry paste
·        1 c coconut milk
Garnish
·        chopped cilantro
·        sesame seeds (optional)
Directions:
1.     Add all ingredients except garnishes into the clay pot, layering the veggies so the potatoes are on top
2.     Close, seal and cook on “stew” setting for 30 minutes, or until the potatoes are tender
3.     Sprinkle with sesame seeds, if desired
4.     Stir in the cilantro and serve over rice or with naan bread

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