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Eggplant curry

Number: 4 persons

Complexity: easy

Working time: 1 hour

Total preparation: 1.5 hours

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    Ingredients

    • 2 eggplants

    • 3 medium potatoes

    • salt to taste

    • 4 tbsp oil

    • 1 tsp fennel seeds

    • 20 curry leaves

    • 3 onions

    • 4 cloves of garlic

    • 2 chili peppers

    • chili powder to taste

    • 3 tbsp coriander seeds

    • 2 tomatoes

    • 1 can of coconut milk (4 dl)

    • 2 tbsp fresh coriander

    • 1 dl water

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    Other supplies

    Wok

      - - -

      Mis en place

      Cut the eggplants into pieces.

      Cut the peppers into pieces.

      Chop the onion and garlic.

      Cut the potatoes into wedges and boil them in boiling salted water for 8-10 minutes, then drain.

      Cut the tomatoes into wedges.

      Cut the coriander.

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      Preparation

      Heat some oil in a wok and roast the coriander and fennel seeds,

      add the curry leaves 2 minutes later.

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      Add the onion and garlic and fry until the onion is brown.

      Add the chili peppers (and chili powder) and stir for another 1-2 minutes.

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      Add the aubergines and potato wedges to the pan and cook for a few minutes until the aubergine softens.

       

      Add the tomato wedges, coconut milk, 1 dl water and salt to taste.

      Bring everything to the boil and let it simmer on low heat for 10 minutes until the vegetables are cooked and the sauce has reduced slightly.

       

      Sprinkle with chopped coriander before serving.

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      KPK/26jun18

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