Potato and Eggplant Curry with Sesame and Tamarind
Ingredients
- 1 large red onion, roughly chopped
- 5 cloves of garlic
- 1 tbsp sesame seeds
- 3-4 Thai chilis (adjust accordingly to your preference)
- 1 tbsp freshly grated ginger
- 1/2 tbsp galangal (optional)
- 1 tbsp ground turmeric
- 2 tsp tamarind paste
- 2 lemongrass stalks
- 2 kaffir lime leaves, roughly torn (optional)
- 1 medium-size eggplant, cubed
- 3 medium potatoes, cubed
- 1 can full-fat coconut milk
- Salt and pepper, to taste
Garnish
- Chopped cilantro
- Fresh lime wedges
Preparation
To a processor or blender, add onions, garlic, chili peppers, tamarind paste, ginger and galangal (if using) and blitz until it forms a rough paste.
Heat 2 tbsp of oil in a large non-stick over a medium heat. Toast the sesame seeds and then stir in the paste, turmeric, lemongrass and lime leaves, season with sea salt and pepper. Cook for 7-10 minutes, stirring frequently.
Add the eggplant and stir fry until they are partially cooked and begin to shrink, stirring to make sure they are coated in the paste. This takes about 10-12 minutes.
Add the potatoes, sprinkle some water and reduce heat, cover and cook for 3-5 minutes.
Stir in the coconut milk, cover once again, and simmer over a low heat for 15-20 mins, or until the potatoes are cooked through and the sauce has thickened.
Mash a few cubes of potatoes and give the curry a stir.
Check for seasoning and adjust accordingly.
Garnish with cilantro and serve hot with rice and some lime wedges.
