Creamy Coconut Eggplant and Potato Curry
Ingredients
- 1 eggplant
- 1 red onion
- 3 tomatoes
- 300ml water (or crushed tomatoes)
- 2 tsp sambal oelek
- 2 tbsp vegetable fond
- 3 tbsp oil
- 3 portions rice
- Salt, pepper, onion spice
- 400ml coconut milk
- 5 potatoes or 1 medium sweet potato
- Handful of spinach or arugula
- Optional: chickpeas or vegan Greek cheese
Preparation
Chop the eggplant into small pieces. Coat with oil, salt, pepper, and onion powder. Roast at 225°C for 15-20 minutes.
Dice the red onion and fry until golden brown in a generous amount of oil.
Peel and chop the potatoes. Add them to the pot along with 300ml water (or crushed tomatoes).
Add the chopped tomatoes, vegetable fond, and sambal oelek to the pot. Allow it to simmer for 10 minutes.
If using coconut milk, add it to the pot. Alternatively, you can use oat cream or vegetable broth.
Boil water for the rice and start cooking the rice.
Remove the roasted eggplant from the oven and add it to the pot. Mix well and let it simmer for an additional 10 minutes.
Season with salt and black pepper. Add the handful of spinach or arugula.
Optionally, include chickpeas or vegan Greek cheese if available.
Serve the creamy curry alongside rice and a fresh salad.