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Eggplant and kumara curry
Eggplant and kumara curry
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Vibrant vegetarian curry with a crispy coconut topping.
Ingredients:
  • 60ml 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
  • 500ml vegetable stock
  • 40.00 ml tamarind paste
  • 4 x Japanese eggplants, quartered lengthways, connected at stem
  • 300g kumara, cut into thin wedges
  • Toasted coconut flakes, to serve
  • Steamed brown rice or white rice, to serve
  • 45g desiccated coconut
  • 3 whole dried chillies
  • 20.00 ml 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:
  • Blend the dry masala paste ingredients in a small food processor until finely chopped. Pour in lime juice and 1/2 cup (125ml) water, then blend until a coarse paste forms. Set aside for later use.
  • In a saucepan over medium heat, warm 2 tablespoons of oil. Sauté onion, stirring frequently, until golden brown, about 5-6 minutes. Stir in chili, garlic, ginger, 20 curry leaves, and masala paste, cooking for 2 minutes until fragrant. Pour in coconut milk, stock, and tamarind, bringing it to a gentle simmer. Add vegetables, then simmer with occasional stirring for about 35 minutes until they are tender and the curry has thickened slightly.
  • Heat 1 tablespoon of oil in a frypan over high heat. Add the remaining 10 curry leaves and fry for 1 minute until crisp. Drain on paper towel.
  • Garnish the curry with coconut flakes and curry leaves, then serve with rice and lime wedges.

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