Potato Eggplant 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 tablespoon oil and once shimmery, add the onion and cook until golden at the edges, about 3 minutes.
Add the garlic and ginger and cook for 1 minute, then add the whole spices (except the cinnamon stick) and cook until crackly and fragrant, about 1-2 minutes.
Add the crushed tomatoes and tomato paste and cook covered for 5 minutes, then remove from heat, transfer to a food processor, and pulse until smooth.
In the same pot, heat the remaining tablespoon of oil and once hot, add the potatoes, eggplant, and carrots, then cook for 5 minutes, 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 for 15-20 minutes, or until the potatoes are tender.
Discard the cinnamon stick, stir in the kale and salt, and cook for 2 more minutes, then remove from heat.
Serving suggestions
Serve topped with scallions and cilantro with a side of your favorite grain.
