July 13 2018
This Thai Green Fish Curry is a healthy and easy alternative to its take-out counterpart.
Recipe excerpted with permission from Sheet Pan Magic by Sue Quinn, published by Quadrille Publishing.
This meat-free recipe, from the new book Sheet Pan Magic, makes meal clean-up a snap—the entire meal is cooked within a sheet pan. Curry powder sometimes raises eyebrows among purists, but there’s nothing wrong with a shortcut now and then, as long as you layer other flavors into the dish. Seek out a good-quality hot curry powder, and you won’t look back.
Serves 4 generously. Takes 1 hour 20 minutes, including 20 minutes draining.
Preheat the oven to 425 degrees. Pour the oil into an 8x12x2-inch sheet pan and place inside the oven to heat.
Meanwhile, chop the eggplant into ¾-inch cubes, place in a colander and toss with the ½ teaspoon of salt. Set the colander over a bowl or sink to drain for 20 minutes. Spread the eggplant out on paper towels, pat dry and squeeze out any excess moisture.
Carefully place the onions, eggplant and cauliflower into the hot oil in the sheet pan, season with salt and pepper and toss to coat. Roast for 20–25 minutes (shaking the pan occasionally) or until the vegetables are almost tender and a little browned at the edges. Add the garlic, ginger and curry powder to the pan and mix in well, adding a little more oil to moisten the spices if too dry. Return the pan to the oven for 5 minutes.
Add the chopped tomatoes, the garbanzo beans with the can water and the sea salt flakes to the pan and stir. Return to the oven for 30 minutes, stirring once or twice, or until the sauce is bubbling and slightly reduced, and the vegetables and garbanzo beans are very tender. Serve with a squeeze of lemon, a spoonful of yogurt on top and a generous sprinkling of mint.