Masaman Curry w/ Quinoa

Tonight's dinner will be vegetarian curry over a bed of quinoa cooked in perfection by my hubby.  The last curry we made was green curry and although it tasted amazing, it was a bit spicy for me.  This time, we are going to make Masaman Curry.

The Masaman curry paste consists of the following ingredients:
Shallot - 24%
Dried Red Chilli - 21%
Garlic - 20%
Lemon Grass - 12%
Salt - 12%
Galangal -5%
Other Spices - 3%
Coriander Seed - 2%
Cumin Powder - 1%
Total:  100%

Isn't it lovely to know exactly what goes in this curry paste?!  Although that 1% of "Other Spices" may be a secret ingredient?  I used the AROY-D brand (I love the flavor of this brand).

Masaman Curry

Ingredients:
Veggies
2 Cups - Eggplants, cubed (1/2")
1 Bundle - Green Onions, chopped (1/2 - for garnish)
1/2 - Red Onions, chopped (1/2")
4-5 - Cloves of Garlic, minced
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1 - Package Squid Nuggets (May substitute with fish balls, shrimp, meat, etc.)
50g - Masaman Curry Paste
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2 - Cans Coconut Milk (13.5 oz each, may substitute 1/2 with low fat milk)
4 Tbsp - Brown Sugar
4 Tbsp - Fish Sauce
2 Tbsp - Tamarind Paste

 Yay, Eggplants!  1.  Dice them and set aside.

2.  Chop green onions and 1/2 the red onions, set aside.

3.  Put 1 - Tbsp Oil and stir in garlic, red onions, green onions until translucent.  Then add squid nuggets and combine the masaman curry paste.

4.  Add the coconut milk, let simmer, add brown sugar, tamarind paste, fish sauce, eggplant and cook until desired tenderness of the eggplant.  (Once you add the tamarind paste, it creates a wonderful golden/red hue to the curry).

5.  Yippie!  Top the curry over a bed of Quinoa and sprinkle some green onions!