Eggplant Curry

---

SERVES FOUR
PREP TIME: 30 MINS
COOK TIME: 25 MINS

---

---

Ingredients

---

FOR THE EGGPLANT

2 MEDIUM EGGPLANTS, SLICED INTO 4CM CUBES

3 TBSP VEGETABLE OIL

4 LIME LEAVES

1 RED ONION, DICED

3 TBSP PASSATA

4 GARLIC CLOVES, MINCED

2 CM PIECE GINGER, GRATED

1 AND 1/4 CUPS WATER

1 TIN COCONUT MILK

1 1/4 TSP SALT

CURRY SPICES

1/4 TSP CARDAMON POWDER

1/4 TSP GROUND CLOVE

1/4 TSP BLACK PEPPER

1/2 TSP CHILLI POWDER

4 TSP CORIANDER POWDER

4 TSP CUMIN

SERVING

COOKED BROWN BASMATI RICE

TORN CORIANDER LEAVES

COCONUT YOGHURT

NAAN OR FLATBREAD **OPTIONAL

---

Utensils

---

BAKING TRAY

SHARP KNIVES

GARLIC MINCER

RICE COOKER OR MEDIUM SAUCEPAN FOR RICE

LARGE POT

---

Method

---

1. SET THE UNCOOKED RICE TO COOK IN THE RICE COOKER WITH 1 1/2 CUPS WATER OR COOK OVER THE STOVE VIA ABSORPTION METHOD

2. PREHEAT OVEN TO 220 DEGREES FAN FORCED. AFTER CHOPPING PLACE IN A LARGE BOIL AND TOSS WITH SALT, PEPPER AND OIL. ROAST FOR 20 MINS, TURN AND ROAST FOR AN ADDITIONAL 10 MINS, UNTIL SOFT AND CARAMELISED

3. FOR THE CURRY, HEAT OIL IN A LARGE POT. ADD CURRY LEAVES, STIR UNTIL FRAGRANT FOR 15 SECONDS OR SO. ADD ONIONS COOKING FOR 5 MINS UNTIL GOLDEN BROWN

4. ADD TOMATO, COOKING FOR 1 MINUTE UNTIL ADDING GARLIC AND GINGER. COOK FOR AN ADDITIONAL 2 MINS. ADD CURRY SPICES AND SALT COOKING FOR AN ADDITIONAL 3 MINS UNTIL A THICK PASTE FORMS. STIR IN WATER, EGGPLANT AND HALF THE COCONUT MILK

5. COVER PARTIALLY, REDUCING HEAT TO LOW, SIMMERING FOR 30 MINS OR SO - BUT SO THE EGGPLANT DOESN'T BREAK UP COMPLETELY

6. ADD MORE WATER IF NEEDED WHILE STIRRING IN THE LAST HALF OF THE COCONUT MILK. THE RESULT SHOULD BE A THICK, CREAMY, STRONGLY FLAVOURED CURRY WITH THE EGGPLANT PARTIALLY INTACT

7. SERVE WITH BASMATI RICE, COCONUT YOGHURT, TORN CORIANDER LEAVES AND NAAN BREAD - SHOULD YOU DESIRE - ENJOY !

---