Name: Creamy Eggplant & Potato Curry
Yield: 4
Ingredients: 1 eggplant, cubed; 5 cloves garlic, crushed*; 4 tbsp yellow curry paste; 1 large carrot, chopped; 400ml tin coconut milk; 1 brown onion, chopped; 1 red capsicum, chopped; 2 tsp cumin; 1 tsp smoked paprika; 1 cup vegetable stock / broth

Eggplants are the meat of the vegetable world – they are an incredibly hearty ingredient that are versatile across a range of dishes.

The purple colour of the skin is rich in an antioxidant called anthocyanin, which is linked with prevention of diseases such as diabetes and hypertension.

Creamy Eggplant & Potato Curry

Rated 2.0 stars by 2 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

1 eggplant, cubed
5 cloves garlic, crushed*
4 tbsp yellow curry paste
1 large carrot, chopped
400ml tin coconut milk
1 brown onion, chopped
1 red capsicum, chopped
2 tsp cumin
1 tsp smoked paprika
1 cup vegetable stock / broth

Directions

Heat a tbsp of olive oil in a deep pan or casserole dish before adding onion, eggplant, carrot, red capsicum to fry for around 2 minutes
Add the curry paste, cumin & paprika and stir until well coated
Pour in the coconut milk and stock and simmer for 15 minutes
Serve hot over brown or basmati rice

Recipe Note

*Crush garlic and leave on the bench for 10min before adding to cooking. This process activates the antiviral and antibacterial nutritional compound(allicin) and makes it heat resistant, as this is otherwise destroyed with cooking.

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