Eggplant and kumara curry

Recipes / Vegetarian

Toasted coconut flakes add crunch to this vibrant vegetarian curry.

Recipe «Eggplant and kumara curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup coconut oil, 1 onion, thinly sliced, 1 long red chilli, finely chopped, 2 garlic cloves, finely chopped, 5cm piece ginger, finely chopped , 30 fresh curry leaves, 400ml can coconut milk, 2 cups Massel vegetable liquid stock , 2 tbs tamarind paste, 4 x Japanese eggplants, quartered lengthways, connected at stem, 300g kumara, cut into thin wedges, Toasted coconut flakes and steamed brown rice or white rice, to serve, 1/2 cup desiccated coconut, 3 whole dried chillies, 1 tbs coriander seeds, toasted, 2 tsp cumin seeds, toasted.

Ingredients:

  • 1/4 cup coconut oil 
  • 1 onion, thinly sliced 
  • 1 long red chilli, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 5cm piece ginger, finely chopped 
  • 30 fresh curry leaves 
  • 400ml can coconut milk 
  • 2 cups Massel vegetable liquid stock 
  • 2 tbs tamarind paste 
  • 4 x Japanese eggplants, quartered lengthways, connected at stem 
  • 300g kumara, cut into thin wedges 
  • Toasted coconut flakes and steamed brown rice or white rice, to serve 
  • 1/2 cup desiccated coconut 
  • 3 whole dried chillies 
  • 1 tbs coriander seeds, toasted 
  • 2 tsp cumin seeds, toasted 
  • 1 tsp whole black peppercorns, toasted 
  • 2 tsp turmeric 
  • Juice of 1 lime, plus wedges to serve 

Instructions

  1. Whiz dry masala paste ingredients in a small food processor until finely chopped. Add lime juice and 1/2 cup (125ml) water, then whiz until a coarse paste. Set aside.
  2. Heat 2 tbs oil in a saucepan over medium heat. Cook onion, stirring, for 5-6 minutes until golden. Add chilli, garlic, ginger, 20 curry leaves and masala paste, and fry for 2 minutes or until fragrant. Add coconut milk, stock and tamarind, then bring to a simmer. Add vegetables, then simmer, stirring occasionally, for 35 minutes or until tender and curry is slightly thickened.
  3. Meanwhile, heat remaining 1 tbs oil in a frypan over high heat. Add remaining 10 curry leaves and fry for 1 minute or until crisp. Drain on paper towel.
  4. Top curry with coconut flakes and curry leaves. Serve with rice and lime wedges.