Thai green curry (Vegan)

By Shalini Kolluri 

The Thai green curry is the perfect go to comfort food on a hungry winter afternoon. It is not only rich and flavorful, it can be custom made to suit all your veggie cravings. I love using eggplant and sweet potato in my curry as it enriches the taste and consistency. Hope you enjoy eating this simple yet delectable recipe!



1 can low fat coconut milk

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons sugar / agave

6 tablespoons Thai green curry paste( Thai Taste, Maesri, and Thai Kitchen)

1/2  cup diced white onion

1/2 cup plum tomatoes

1 eggplant chopped in pieces

1 cup diced (1/2 inch) red bell pepper

1/2 cup diced (1/2 inch) zucchini or other summer squas

1/4 cup diced (1/2 inch) peeled sweet potato

1 lime

8 large basil leaves (cut)

salt (drizzle)


Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and agave.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning.

Add in the vegetables. Boil for 10 minutes on low. Making sure the veggies are tenderly cooked.

Stir in coconut milk – soy sauce mixture, bring the mixture to a boil, and reduce heat to low for 10 minutes.

Add salt and 1 tablespoon of fresh lime juice to taste; you may use the juice of an entire lime.

Stir and mix well.

Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a serving bowl and garnish with the basil or cilantro.

Serve with jasmine or brown rice.


eggplant carrot sandwich

By Shalini Kolluri


This was an experiment and it worked! I always loved crunchy breaded eggplant, but always wondered how it would taste with out the cheese that usually accompanies it. Well, I’m glad to say that this unique combination of flavors work really well. The creaminess of the hummus, the crunchiness of the baked eggplant and the sweetness of carrot sure do compliment each other. Hope you like this recipe!


For the breaded eggplant –

1 large eggplant

1 bowl of bread crumbs

1 cups whole wheat flour

1 tablespoons Dijon mustard

2 cups almond/soy milk (plain)

For the carrots –

1 carrot (peeled and diced in circles)

2 tablespoons chopped cilantro

1 teaspoon lime juice



1/2 teaspoon agave (optional)

Store bought organic hummus (with/ without tahini)

Method :-

Breaded eggplant –

Preheat the oven to 400 degrees F.

Depending on how you plan to serve the eggplant slices, you can peel or not peel the purple exterior.Cut slices in 1/2 inch rounds.

In a bowl wide enough to submerge the eggplant slices, add the plain soy milk, Dijon mustard and whisk together.

In the two baking dishes, fill each with the whole wheat pastry flour and the bread crumbs.
Place the flour and bread crumb dishes side by side.

Dip the egg plant slice into the whole wheat pastry flour.

Dip the floured slice into the dipping liquid. Immediately place the wet slice into the bread crumbs and flip over to coat the other side. Place the coated eggplant slice onto the parchment paper and repeat till all the slices are encrusted.

Slip the baking tray into the preheated oven.

Use an aerosol can of olive oil and spray the tops of each eggplant slice with a generous amount of olive oil.
Bake at 400 degrees F for 20 minutes.

Carrot –

Stir fry the carrot on medium flame for about 6-7 min on each side with out charring it. Add a drizzle of olive oil to hasten the process. Add in the salt and pepper. Turn off the flame once semi cooked and season with cilantro plus lime. Add in the agave if you want it to have a sweet and sour taste.

Making the sandwich –

On a couple slice of fresh whole wheat bread spread the hummus. Top it with the breaded eggplant and carrots. Enjoy!