Potato, Eggplant, and White Bean Coconut Curry
Ingredients
- 3 cups potatoes, cubed
- 1 medium eggplant, peeled and cubed
- 1 1/2 cups great northern beans
- 2 medium carrots, diced
- 3 cups kale, roughly chopped
- 1 medium onion
- 3 medium cloves garlic, minced
- 1 tbsp ginger, grated
- 1 cup crushed tomatoes
- 1 cup full fat coconut milk
- 1 tbsp tomato paste
- 1/2 cup water
- 2 tbsp avocado oil
- 2 tsp sea salt
Whole spices
- 3 cardamom pods
- 1/2 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 stick cinnamon
Powdered spices
- 1 tsp garam masala
- 1/2 tsp fenugreek
- 1/2 tsp kashmiri chile or cayenne
- 1/4 tsp turmeric
- 1/4 tsp asafoetida (optional)
Preparation
In a pot heat up 1 tbsp oil and once shimmery add the onion and cook until golden at the edges, ~3 mins. Add the garlic and ginger and cook 1 min then add the whole spices (except the cinnamon stick) and cook until crackly and fragrant, ~1-2 mins.
Add the crushed tomatoes and tomato paste and cook covered for 5 mins then remove from heat, transfer to a food processor and pulse till smooth.
In the same pot heat the remaining tbsp of oil and once hot add the potatoes, eggplant and carrots. Cook 5 mins, stirring intermittently.
Add the beans, processed sauce, water, cinnamon stick, powdered spices and coconut milk. Bring everything to a boil then lower to a simmer and cook 15-20 mins, or until the potatoes are tender.
Discard the cinnamon stick and stir in the kale and salt. Cook 2 more mins then remove from heat and serve topped with scallions and cilantro with a side of your favorite grain.
