Egg­plant Curry with Raita and Fresh Co­conut Chut­ney

Good - - FOOD -

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


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


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.

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