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Roasted Aubergine And Farro Bowl With Coconut Sauce Recipe


150g (1 cup) quick cook farro
1 litre (4 cups) vegetable stock
1 large aubergine cut in ½ cm slices
Olive oil
1 red (bell) pepper cut into strips
For the coconut sauce:
1 tbsp vegetable oil
2 spring onions (scallions) chopped
1 tsp minced ginger
Mild Chilli to taste chopped
1 tsp Thai red curry paste
400ml (1. 75cup) coconut milk
1.5 tbsp soy sauce or to taste
¼ tsp dark brown sugar


Cook the farro
Cook the farro in the stock according to the package instructions. It's preferable to cook it for about 25-30 mins. Drain when done to your taste and set aside.

Roast the vegetables.
1. Preheat oven to fan assisted 160C / 180 C / 350F / gas 4. Brush aubergine slices with olive oil and salt, lay in a baking tray and roast them for up to 35 mins depending on how soft you like them done. 

2. Mix the pepper strips with some olive oil and salt, add them to another tray and roast them for 15 mins and set aside when done.

Prepare the coconut sauce.
Heat the oil and add in the spring onion, ginger and chilli and stir fry for 1 min. Mix in the curry paste and fry for 30 sec. Add in the coconut milk, soy sauce, sugar and salt, mix well, bring to the boil and then reduce and simmer for about 8 mins.

Assemble the vegetable and farro bowl.
Assemble the bowls starting with the farro, then the roasted vegetables and drizzling on some coconut sauce to taste.

Note: If you have a large aubergine you might have to halve the slices. This is probably more sauce than you need, Just save it in the fridge and pour the reminder over quick cook noodles the next day.

Source: Recipes From A Pantry
Roasted Aubergine And Farro Bowl With Coconut Sauce Recipe Roasted Aubergine And Farro Bowl With Coconut Sauce Recipe Reviewed by Niña on 10:40 AM Rating: 5

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