« Chili Lemon Potato Crisps | Main | Crispy Chili Squid »
Eggplant, Spinach and Sweet Potato Curry
By Andy | April 29, 2008
Eggplant, Spinach and Sweet Potato Curry
Serves 4
Prep time : 15 minutes
Cooking time : 50 minutes
For conversions, click here to use our handy guide.
Ingredients
1 kilogram sweet potatoes, peeled and diced into 1 cm cubes.
1 large onion, diced.
6 japanese eggplants, cut into 1 cm rounds.
400 grams tinned diced tomatoes.
400 mL coconut cream.
200 grams baby spinach.
2 tablespoons olive oil.
1 tablespoon ginger.
2 small red chilies, diced.
2 cloves garlic, crushed.
6 cardamon pods, crushed with the back of a knife.
6 whole cloves.
1 teaspoon garam masala.
1 teaspoon tumeric.
1 teaspoon ground cumin.
2 cups water
1 teaspoon dijon mustard.
1 cinnamon stick.
Method
Heat oil in a heavy based pan over medium heat.
Pat dry the eggplant rounds, fry in the oil 2 minutes each side.
Drain well on absorbent paper.
To the oil, add the onion and sweat until tender, about 5 minutes.
Add the garlic, ginger and chili, fry for 1 minute.
Add the cardamon pods, cloves, garam masala, cumin, tumeric and toast spices for 1-2 minutes.
Add the sweet potatoes and fry them in the spice mix for 5 minutes.
Add tinned tomatoes, coconut milk, 1 cup of water and the cinnamon stick and bring to the boil.
Reduce to a simmer and cook for 15-20 minutes, or until sweet potato is tender.
Test for seasoning at this stage and adjust as necessary.
Add the fried eggplant and reheat.
Add more water if necessary.
Add spinach, cook until wilted.
Serving
Serve over rice with papadams.
Bookmark it!
Topics: Vegetarian | No Comments »
Comments
You must be logged in to post a comment.
