Eggplant and Potato Curry
Ingredients
- 1 large eggplant chopped small
- 2 red onions finely chopped
- 2 cloves of garlic minced
- 2cm piece of ginger minced
- 1 red chili finely chopped
- 400 g combination of sweet potato and normal potatoes chopped
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 1/2 cups vegetable stock
- 1 400g can of chopped tomatoes
- 2 tbsp maple syrup
- 1/2 tsp black pepper
- 1 tsp salt
- juice of half a lime
- fresh coriander to serve
- toasted flaked almonds to serve
Preparation
Combine the fennel, coriander, cardamom, turmeric and cumin in a bowl.
Heat a large heavy bottom pot on high heat and add 1 tablespoon of oil.
Add the onions, garlic, ginger and chili, reduce heat to medium and cook for 3-5 minutes, stirring occasionally.
Once the onion starts to brown, add the eggplant, a pinch of salt and the spice mix, then stir for 1 minute to intensify flavor.
Add the potatoes and coat them in the spices.
Add 1/2 cup of the vegetable stock, place the lid on and cook for 10-15 minutes, stirring regularly.
Add the remaining stock, chopped tomatoes, maple syrup, black pepper and salt.
Bring to a boil, then lower to simmer for 20 to 30 minutes until the liquid has reduced and the potato has softened.
Add the lime juice just before serving.
Serve with your grain of choice, fresh coriander and toasted flaked almonds.
