Vegan Eggplant/aubergine & Potato Curry
Ingredients
- 2 medium eggplants
- 8 sliced new potatoes
Preparation
Quarter and bake 2 medium eggplants and around 8 sliced new potatoes, on a tray, lightly oiled with coconut oil, for 20 mins on a medium/high heat, meanwhile saute 2 spring onions, 2 chillies (optional) and a cm of ginger (minced) in a pan with a tsp of coconut oil and a tsp of cumin seeds, cook on very low heat for 15mins, then add 1tsp fenugreek, 1 tbsp Curry powder, 1 tsp garam masala, half tsp turmeric, a tsp coconut sugar, salt, pepper and a dash of vinegar
Continue to cook on a low heat for a further 5 mins
Take out the eggplant and potatoes, chop the eggplant and place them both in the pan with the spice mix, coat well and let the spices soak in for a few minutes on a medium heat
Add either 3/4 tin of organic tinned tomatoes (no added flavourings) or 3 fresh and a little water and simmer for 10 mins or until the sauce has thickened
You can add fresh coriander at the end, lovely served with rice, quinoa & some coconut yoghurt
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