MALAY EGGPLANT CURRY
SERVES 4
“Eggplant is one of those vegetables that can stand up against big spices and flavour, so here I have all the bold flavours of a Cape Malay curry with chunks of roasted eggplant. Mopped up with some flaky flatbread, it’s a winner.”
1/3 cup (80ml) sunflower oil or other
neutral oil
1 tbs garam masala
2 tsp ground turmeric
1kg eggplant, cut into 4cm pieces 1 tsp each cumin seeds and mustard
seeds
1 onion, sliced
2 garlic cloves, crushed
1 tbs chopped ginger
1 tbs tomato paste
3 truss tomatoes, chopped 270ml can coconut cream Flatbreads or rice, and coriander,
to serve
CASHEWS
1/4 cup (60ml) sunflower oil
2/3 cup (100g) unroasted cashews,
chopped
1 tsp garam masala
1 large garlic clove, finely grated
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
Combine 2 tbs of the oil, 1 tsp salt flakes, 2 tsp garam masala and 1 tsp ground turmeric in a large bowl, then add the eggplant and toss to coat completely. Scatter over the prepared tray.
Roast for 20 minutes or until eggplant is slightly charred on the edges and tender, but still holding its shape.
Meanwhile, heat remaining 2 tbs oil in a saucepan over medium high heat. Add the cumin and mustard seeds and cook for 30 seconds until fragrant, then add the onion and cook, stirring often, for 3-4 minutes until softened.
Add garlic and ginger, remaining 2 tsp garam masala and 1 tsp turmeric. Cook, stirring constantly, for a further 1 minute or until fragrant. Add tomato paste and tomatoes and cook, stirring often, for 5 minutes until broken down slightly.
Add roasted eggplant to the pan and stir to combine, then season and add the coconut cream and 1 cup water. Bring to a simmer and cook, stirring occasionally, for a further 10 minutes until reduced slightly. Remove from heat.
For the cashews, heat the oil over medium-high heat in a small frypan. Add the cashews and cook, stirring often, for 2-3 minutes until starting to blister, then add the garam masala and garlic and stir to combine, then remove from heat. Cool, then drain on paper towel.
Serve the eggplant curry with flatbreads or rice, and top with cashews and coriander. This is an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Available June 1, 2024. Photography by Toby Murphy