Aubergine Curry
32 min4 people
A creamy, spiced eggplant curry with coconut milk and tomato paste; vegan and gluten-free.
| 30 ml coconut or avocado oil | Heat oil, sauté eggplant 7 min, set aside | Return eggplant, add tomato paste & spices | Add coconut milk & water, simmer 15 min | Stir in cilantro, season with salt |
| 2 aubergines (eggplants), cut into 1" cubes | ||||
| 1 white or yellow onion, diced | Sauté onion, garlic & ginger 5 min | |||
| 6 garlic cloves, minced | ||||
| 1/2" knob fresh ginger root, grated or minced | ||||
| 2 tablespoons tomato paste | ||||
| 1 tablespoon curry powder | ||||
| 1 tablespoon coconut sugar or sweetener of choice | ||||
| 1 teaspoon cumin seeds | ||||
| 1 teaspoon ground coriander | ||||
| 1 teaspoon garam masala | ||||
| 1/4 teaspoon red chili flakes (optional) | ||||
| 1 13.5-ounce / 400 ml can full fat coconut milk | ||||
| 1 13.5-ounce / 400 ml can water | ||||
| 2 tablespoons fresh cilantro, chopped | ||||
| sea salt or pink salt to taste |
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