A lot of people ask me what they can do with eggplant.
Eggplant seems to be a veggie people not really want to use, or know, how to use.
I mostly cook Greek and Italian, also Turkish with eggplant.
But this deep purple beauties also are perfect for an Indian curry!
Actually, eggplant and pumpkin or cauliflower curry is my favorite Indian curry.
Indian cuisine is not my favorite. I really like a good curry from time to time.
But I am not that keen on it like my partner, haha.
He could eat curries ones a week. I am more in for ones a month, haha.
I had leftover eggplant and I decided to go for my eggplant curry.
This also is great served with basmati rice.
But this time, we choose potatoes.
You also can serve that with a plain yogurt of your choice.
I make my own yogurt with cashew nuts.
But a plain coconut yogurt will do the job as well. Before making my own yogurt,
I added a bit more lemon juice to the coconut yogurt, because for me it needs to be more sour.
Whatever you serve it up with, potatoes or rice, both will be delicious.
Let's get started :-)
For 2 generous serves you will need:
350g eggplant (aubergine) - cut into chunks
300g Pumpkin - cut into chunks, skin on
130g onion - chopped
15g fresh garlic (3 bigger cloves) - grated
150g (about 1 bigger tomato) - diced
1/2 tsp organic cinnamon
2 tsp Grama Masala
2 tsp mild Curry powder
1 tsp hot Curry powder
1 tsp Cummin powder
1tsp sweet paprika powder
2 tsp black mustard seeds
3 small cloves
1 cup passata tomato
1/2 cup of filtered water
1 tsp pink himalayan salt or seasalt
1/4 cup fresh chopped up coriander
2 tsp coconut oil for frying
For the potatoes:
4 middle sized potatoes - cut into chunks, skin removed and cooked in salted water
1/2 a small onion - chopped
1 tsp mild curry powder
1/2 tsp coconut oil
Directions:
.
Check on the pictures above for how to do it...
1. Heat a small frying pan to medium heat.
Add the spices and roast until fragrant. Prepare the pumpkin, eggplant, onion and garlic.
2. Heat a big frying pan on higher heat and add the coconut oil.
Start to fry the onion until slightly golden and fragrant.
Add the pumpkin and fry for 3 minutes. Add the eggplant and garlic.
Fry for about 5 minutes and stir well to combine and not burn it.
3. Add the roasted spices and mix well to combine.
Add the tomato, turn down the heat to medium heat and give it two more minutes.
4. Deglaze with the passata tomato sauce and the water.
Stir well to combine. Turn the heat down to a simmer, shut the lid and let it cook for 30min on that simmer.
Please check on it from time to time and stir, to not burn it. This is more of a dry Curry, than one with lots of sauce.
5. Whilst the Curry simmers, cook your salt potatoes and set aside when done.
Heat the coconut oil in a frying pan and fry the onion for 2 minutes. Until fragrant.
Add also the potatoes and season with the curry powder. Fry until slightly golden.
Serve with the Curry and ENJOY :-)
fuer meine deutschsprachigen Freunde,... hier ist der Google Uebersetzer, der euch alles ins Deutsche uebersetzt.
Einfach den gesamten Text kopieren und einfuegen,... fertig.
www.google.com/search?q=deutsch-englisch&client=firefox-b-d&sca_esv=554311187&ei=qzTQZI6xLr2nseMPlb6S0AQ&oq=ganzer+text+english+deutsch&gs_lp=Egxnd3Mtd2l6LXNlcnAiG2dhbnplciB0ZXh0IGVuZ2xpc2ggZGV1dHNjaCoCCAAyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsANI9A5QAFgAcAF4AZABAJgBAKABAKoBALgBAcgBAOIDBBgAIEGIBgGQBgg&sclient=gws-wiz-serp
Check on the pictures above for how to do it...
1. Heat a small frying pan to medium heat.
Add the spices and roast until fragrant. Prepare the pumpkin, eggplant, onion and garlic.
2. Heat a big frying pan on higher heat and add the coconut oil.
Start to fry the onion until slightly golden and fragrant.
Add the pumpkin and fry for 3 minutes. Add the eggplant and garlic.
Fry for about 5 minutes and stir well to combine and not burn it.
3. Add the roasted spices and mix well to combine.
Add the tomato, turn down the heat to medium heat and give it two more minutes.
4. Deglaze with the passata tomato sauce and the water.
Stir well to combine. Turn the heat down to a simmer, shut the lid and let it cook for 30min on that simmer.
Please check on it from time to time and stir, to not burn it. This is more of a dry Curry, than one with lots of sauce.
5. Whilst the Curry simmers, cook your salt potatoes and set aside when done.
Heat the coconut oil in a frying pan and fry the onion for 2 minutes. Until fragrant.
Add also the potatoes and season with the curry powder. Fry until slightly golden.
Serve with the Curry and ENJOY :-)
fuer meine deutschsprachigen Freunde,... hier ist der Google Uebersetzer, der euch alles ins Deutsche uebersetzt.
Einfach den gesamten Text kopieren und einfuegen,... fertig.
www.google.com/search?q=deutsch-englisch&client=firefox-b-d&sca_esv=554311187&ei=qzTQZI6xLr2nseMPlb6S0AQ&oq=ganzer+text+english+deutsch&gs_lp=Egxnd3Mtd2l6LXNlcnAiG2dhbnplciB0ZXh0IGVuZ2xpc2ggZGV1dHNjaCoCCAAyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsANI9A5QAFgAcAF4AZABAJgBAKABAKoBALgBAcgBAOIDBBgAIEGIBgGQBgg&sclient=gws-wiz-serp