This delicious meat-free meal is good served with rice and a dollop of natural yoghurt. It reheats well.
Ingredients
For the roasted eggplant curry
- 2 eggplants
- ¼ cup olive oil
- Garlic salt and ground black pepper, to taste
- ¼ cup coconut oil
- 1 small onion — diced
- 1 teaspoon chilli powder
- 1 teaspoon ground cardamom
- 1 teaspoon smoked paprika
- 1 tablespoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon grated fresh ginger
- 3 cloves garlic — crushed
- 3 ripe tomatoes — diced
- 400ml can coconut cream
- 1 teaspoon brown sugar
- ½ cup water
- Steamed rice, to serve
Method
For the roasted eggplant curry
- Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
- Cut the eggplants into cubes and arrange in a single layer on the prepared tray. Drizzle with the oil and sprinkle with garlic salt and pepper. Roast for 25 minutes.
- Heat the coconut oil in a large pan and stir-fry the onion for a few minutes.
- Stir in the chilli, cardamom and smoked paprika. Cook for 1 minute.
- Stir in the turmeric, coriander ginger and garlic. Cook for a few minutes.
- Add the tomatoes and roasted eggplant and stir for 2 minutes.
- Stir in the coconut cream, sugar and water and simmer for 15 minutes, stirring occasionally.
- Serve with rice.