EGGPLANT CURRY

Eggplant is one of my favourite veggies. Its gorgeous deep purple skin adds colour and depth to any dish. It absorbs flavour like a sponge, can be pureed into a smooth, silky dip, and in thick slices it's sturdy enough to grill to serve as a hearty vegetarian ‘steak’.

Because it's so silky and absorbent, it's the perfect hero in a vegan curry. This curry is fresh, summery, low fat and light on the stomach, but oh so satisfying and filling at the same time! It's definitely becoming a favourite meal at our place. Next time I'm tempted to cook it the day before, because like most curries it improves over night as the ingredients start to infuse and combine for a richer, more coherent flavour.

Adapted from My Darling Lemon Thyme's gorgeous blog.

Eggplant / Aubergine Curry Recipe

Ingredients

2 large eggplants (aubergine) 
3 Tbsp coconut oil
1 brown onion, finely chopped
1 inch piece of fresh grated ginger
6 cloves garlic, crushed
1 small chilli, finely chopped
1 tsp ground turmeric
1 tsp sea salt
400g tin chopped tomatoes

Make it go further: if you want to make enough for lunch leftovers, you can add 1 can of chickpeas and 1 extra can of tomatoes. Slightly increase the spice quanitites to taste.

Smashed up in the pestle & mortar:
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp cumin seeds/ground cumin
2 tsp coriander seeds

To serve
A handful of fresh coriander/cilantro leaves, chopped
Plain unsweetened yoghurt or yoghurt kefir.
Serve over top of basmati rice, millet, polenta or cauliflower rice (I used polenta).

Serves 4-6

Method

It's really easy!

• Wash and roughly chop the eggplant.
• In a pestle and mortar, gently break up fennel, mustard, coriander and cumin seeds.
• Heat coconut oil in a large pan over medium heat. Add the onions and cook until they are softened and beginning to brown.
  
• Add the ground spice mix, grated ginger and crushed garlic. Fry for a minute or so until fragrant.
  
• Add turmeric, chilli, sea salt and stir the eggplant through the spices.
• Add the tinned tomatoes (plus drained chickpeas and extra tomatoes if making more), mix well and place the lid on the pan. Cook gently on a low heat for 15-20 minutes, checking and stirring every now and then.
• When the sauce is thick and the eggplant is silky smooth, you are ready to go! Serve over basmati rice, millet, polenta or cauliflower rice, with fresh coriander and plain unsweetened yoghurt or yoghurt kefir on the side.