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Eggplant Sp Curry

Name: Eggplant Sp Curry
Ingredients: 1 small eggplant cubed; 1/2 sweet potato cubed; 1small carrot cut in small pieces; 2 tbsp olive oil; 1 small red onion diced; 1” ginger minced; 2 cloves garlic minced; 2 tsp cumin; 1/2 tsp chilli powder; 1 tsp ground coriander; 1 tsp garam masala; 1tsp turmeric; 1/2 tsp sea salt; cracked pepper; 1 can crushed tomatoes; 1/2 cup cashew milk; handful spinach

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Teri-Ann Carty

83 recipes

Ingredients

1 small eggplant cubed
1/2 sweet potato cubed
1small carrot cut in small pieces
2 tbsp olive oil
1 small red onion diced
1” ginger minced
2 cloves garlic minced
2 tsp cumin
1/2 tsp chilli powder
1 tsp ground coriander
1 tsp garam masala
1tsp turmeric
1/2 tsp sea salt
cracked pepper
1 can crushed tomatoes
1/2 cup cashew milk
handful spinach

Preparation

Preheat oven to 400
Place eggplant SP and carrot on cookie sheet, Todd with olive oil salt and pepper
Roast 15 minutes, turn and roast again 17 more minutes
Heat olive oil in a pan, sauté onion, garlic and ginger until fragrant
Add in all your spices and sauté for a couple minutes
Add can of tomatoes, stir, cover and cook for about 5 minutes
Add in veggies, spinach, plant milk and cover with lid, reduce to low and simmer for 10 more minutes
Serve with rice

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