Indian Eggplant Curry

I just love Indian food, especially after our visit to Fiji. This is an easy and tasty dish to prepare and a great way to eat eggplant.

Ingredients:

2 Tbs olive oil

3 medium eggplants, sliced

4 tsp celtic salt

2 large onions, sliced

2 cloves garlic, crushed

4 tsp ginger, finely grated

8 curry leaves

2 tsp cumin powder

2 tsp coriander powder

2 Tbs tomato paste

1 1/2 cups water

1/2 cup coconut cream

Fresh coriander to serve (optional)

1. Heat the olive oil in a medium saucepan and cook the onions, garlic and ginger until the onions are turning brown. Add the curry leaves, cumin and coriander and continue to cook, stirring, until mixture is fragrant.
2. Add the tomato paste, water and coconut cream and bring to the boil. Add the eggplant and simmer covered for 15 minutes or until the eggplant is soft.
3. Cook uncovered for another 5 minutes so the mixture can thicken.
4. Serve with freshly cooked basmati rice and with chopped coriander. Enjoy!

"Happy is he who keeps the law"     Proverbs 29:18

Posted by Melissa Awde