Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
20 min. |
45 min. |
65 min. |
4 |
0 |
Indian Shrimp Eggplant Brown Rice Bowl
Ghee butter and vegetables are a delectable mix to nourish your family.
Ingredients:
| 2 tbsp. of clarified butter (Ghee) |
| 1 eggplant cut in 1 inch cubes |
| 1 cup -2 cups of tomato puree or crushed tomato |
| 1 whole large onion diced |
| 1 shallot diced |
| 2 garlic cloves minced |
| 1 tsp. of ground coriander |
| 1 tbsp. of curry leaves minced |
| 1/2 tbsp of oregano leaves minced |
| 1/2 tbsp. of cilantro leaves minced |
| 1 lemon juiced |
| Brown Rice: |
| 1/2 tbsp. of Ghee |
| 2 cups of rice |
| 1 bay leaf |
| 1 celery stalk chopped finely |
| 1 garlic clove minced |
| Himalayan pink salt and pepper to taste |
| 4 cups of vegetable broth |
| 1/2 lb. of shrimp (peeled and deveined) |
Instructions:
| 1 | Heat a medium sized pot on med-high heat. Add 1/2 tbsp of Ghee. Once melted add onion and celery. Sauté until translucent. Add rice, garlic. bay leaf, and salt/pepper. Mix well for 5 mins. Add the vegetable broth. lower heat to med/low and place a lid on the pot to bring a boil. Once brought to a boil reduce heat to simmer until all liquid is absorbed (40 mins.) |
| 2 | While the rice is simmering heat a deep pan or stew pot at medium high heat, and add Ghee. Then add onions, garlic, and eggplant. Using a wooden spoon or spatula, scrape and mix well until eggplant begins to reduce liquid and onions are translucent (10-15mins.) Add the rest of your seasonings. Mix well, once eggplant appears soft, add tomato pureé or crushed tomatoes. Place the lid on and let simmer on low heat. |
| 3 | Once mixture has come to a boil, the sauce consistency should be thick but thin. If the sauce is too thick add a little veggie stock (1/2 -3/4 cup.) Add shrimp and cook for 3-5 mins. Turn off the heat and stir in lemon juice. |
| 4 | Serve hot over brown rice. Enjoy! |
Cook's Tips:
When used in moderation, ghee is a great way to ingest Vitamins A, D, E and K as well as fatty acids CLA and butyric acid.
