Eggplant and kumara curry

Eggplant and kumara curry Recipe
  • Yield: 1
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 45 m
  • Ready in: 55 m
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Toasted coconut flakes add crunch to this vibrant vegetarian curry.

Eggplant and kumara curry
Eggplant and kumara curry 1

Toasted coconut flakes add crunch to this vibrant vegetarian curry.

Ingredients

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Nutrients

Calories
3089 kj
39.2g FAT TOTAL
33.6g SATURATED FAT
11.7g FIBRE
11g PROTEIN
432mg SODIUM
16.5g CARBS (SUGAR)
91.2g CARBS (TOTAL)

Step by step method

  • Step 1

    Whiz dry masala paste ingredients in a small food processor until finely chopped. Add lime juice and 1/2 cup (125ml) water, then whiz until a coarse paste. Set aside.

  • Step 2

    Heat 2 tbs oil in a saucepan over medium heat. Cook onion, stirring, for 5-6 minutes until golden. Add chilli, garlic, ginger, 20 curry leaves and masala paste, and fry for 2 minutes or until fragrant. Add coconut milk, stock and tamarind, then bring to a simmer. Add vegetables, then simmer, stirring occasionally, for 35 minutes or until tender and curry is slightly thickened.

  • Step 3

    Meanwhile, heat remaining 1 tbs oil in a frypan over high heat. Add remaining 10 curry leaves and fry for 1 minute or until crisp. Drain on paper towel.

  • Step 4

    Top curry with coconut flakes and curry leaves. Serve with rice and lime wedges.

Tips & variations

  • To cook pappadams, place in the microwave oven on HIGH (100%) for 1 minute until puffed.

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