Fijian Chik'n Curry

Difficulty: MEDIUM

Special Menu: Tour of Oceania

Basmati Rice
1 c basmati rice, rinsed in cold water
1 1/2 c cold water
pinch of salt

place all ingredients in pot
bring to a boil and then cover tightly and reduce heat to medium low
continue to cook until water is absorbed, fluff with fork

Fijian Chik'n Curry
2 T Oil
1 Onion, sliced
3 cloves Garlic, crushed
1 t Black mustard seeds
1 t Ground cumin
1 t Ground turmeric
½ t Tandoori seasoning
2 T Garam masala
1 inch Fresh ginger, finely grated
8 Curry leaves
1/2 Eggplant, cut into 1 inch cubes
1 Plantain, sliced
1 can Crushed tomatoes
¾ cup Coconut milk
1/2 cup water
3/4 pkg soy curls, soaked and drained
cilantro and lime wedges

Heat oil over medium heat and saute onion until golden.
Add garlic, mustard seeds, cumin, turmeric, chilli, garam masala and ginger and continue to cook for 1-2 more minutes until fragrant.
Add curry leaves, eggplant, plantain, canned tomatoes, coconut milk, water, salt and pepper to taste
Cover and simmer for 15 minutes, add soy curls and simmer 5 more minutes.
serve curry over rice with cilantro and lime