Aubergine Date Curry

Add the brown rice, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes.

Peel and thinly slice the shallot. Peel and thinly slice the garlic. Trim the eggplant and cut into 1 inch cubes. Quarter the potatoes. Check the dates for pits and roughly chop. Halve the lime.

Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Once hot, add the sliced shallot, sliced garlic, mustard seeds, and a pinch of salt and pepper. Cook, stirring occasionally, until garlic is fragrant and begins to brown, about 2 to 4 minutes.

Add the curry powder to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Add the quartered potatoes, coconut milk, turbinado sugar, and ½ cup water. Bring to a boil and reduce heat to low. Simmer the curry, stirring occasionally, until potatoes are tender, about 14 to 16 minutes.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the cubed eggplant and cook until browned, about 3 to 5 minutes per side. Add the cooked eggplant to the simmering curry and cook until tender, about 4 to 6 minutes.

Once the potatoes and eggplant are tender, remove the curry from the heat and add the chopped dates and lime juice. Taste and adjust seasoning with salt. Divide the brown rice between large, shallow bowls and top with aubergine date curry. Drizzle with cilantro chutney. Dig in!