Eggplant Curry with Raita and Fresh Coconut Chutney

Although this is a summer recipe, you could also make it in the winter months by replacing the eggplant with vegetables like kale, collard greens, sprouting broccoli, brussels sprouts, or even cauliflower. I serve this curry with red quinoa or cauliflower rice, raita and coconut chutney. Gluten-free, Vegetarian

Serves 6–8

Masala paste

1 tbsp coriander seeds

2 tbsp cumin seeds

1 heaped tsp whole black

peppercorns

50g desiccated coconut

2 tsp dried chilli flakes

2½ tsp turmeric powder

3 tsp coconut sugar or grated

jaggery juice of 2 limes

Curry base

4-5 tbsp coconut oil

2 small onions, thinly sliced 1 long red chilli, seeds

removed, finely chopped 4 cloves garlic, crushed 7cm piece of fresh ginger,

peeled and finely chopped 35 fresh curry leaves (can be

frozen, but not dried) 400ml can coconut milk 600ml fresh vegetable stock

or chicken bone broth 2 tbsp tamarind paste

Vegetables

2 large eggplants, cut in half lengthways then cut into thick slices

400g root vegetables, e.g.

kūmara, pumpkin

To serve

3 tbsp pomegranate seeds 2 limes, cut into wedges fresh coriander

Start with the masala paste. Place the coriander seeds, cumin seeds and peppercorns in a small, dry frying pan and toast over a medium heat for a few minutes, until lightly toasted and fragrant. Allow to cool, then place in a high-speed blender or a small food processor. Add the remaining dry ingredients and pulse until well combined. Add the lime juice and 140ml of water and blitz again until you have a coarse paste.

Now move on to the curry base. Heat 3 tablespoons of the coconut oil in a large, heavy-based saucepan over a medium heat. Add the onion and cook for 4-5 minutes, until golden. Add the masala paste along with the chilli, garlic, ginger and 25 of the curry leaves and fry, stirring, for 2-3 minutes.

Add the coconut milk, stock or bone broth and tamarind paste, and stir to combine. Turn the heat up a little and bring to a gentle simmer. Add the prepared vegetables and continue simmering gently, uncovered, for 35-45 minutes, until the vegetables are tender and the curry has thickened slightly.

Heat the remaining 1-2 tablespoons of coconut oil in a frying pan over a medium heat and fry the remaining curry leaves for 1 minute, or until crisp. Scoop them out of the pan and drain on paper towels.

Serve the curry with red quinoa or cauliflower rice sprinkled with pomegranate seeds, a wedge of lime and a sprinkling of fresh coriander, with raita and coconut chutney on the side.