Vegetable Thai curry & Wanderlust

Sometimes, cooking is like travel. You can close your eyes and imagine the stunning atmosphere coming from far away countries...you can smell their fragrances, admire their colours, delve into their cultures. You know, I often use youtube to listen to traditional music while cooking, so that I can also ear the sound of these places and feel closer. Unfortunately, so far in my life I didn't have the opportunity to travel a lot and I still have got a long wishlist of places to visit. But until I won't have enough money and time to rove about, I will keep using my imagination and my kitchen to pretend being over there.

INGREDIENTS:

1 eggplant

1 big zucchini or 2 small ones

½ red onion
½ can coconut milk
1 tsp rice starch (optional)
150 gr Basmati rice

2 tbs extra virgin olive oil
curry, himalayan pink salt and black pepper (as needed)

PROCEDURE:

Cut the eggplant into pieces, salt them e put them in a large colander with something heavy to press. Cut the zucchini as well and chop the onion. Stir fry the onion with 2 tbs olive oil, then add the zucchini and cook for a couple of minutes. Squeeze and dry the eggplants, then put them with the other vegetables and cook for 10/15 minutes, with a little water if needed. When the vegetables are almost cooked add coconut milk, curry, salt and pepper. You can also use the starch in order to make it more creamy. Meanwhile, cook the rice over low heat for about 12 minutes, using double quantity of cold water and a pinch of salt. Decorate as you wish and eat it...

...pretending to be on a beautiful and sunny Thai beach!