Ingredients
- 1/3 cup (80ml) sunflower oil or other neutral oil
- 1 tbs garam masala
- 2 tsp ground turmeric
- 1kg eggplant, cut into 4cm pieces
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 tbs chopped ginger
- 1 tbs tomato paste
- 3 truss tomatoes, chopped
- 270ml can coconut cream
- Flatbreads or rice, to serve
- Coriander, to serve
Cashews
- 1/4 cup (60ml) sunflower oil
- 2/3 cup (100g) unroasted cashews, chopped
- 1 tsp garam masala
- 1 large garlic clove, finely grated
directions
- Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
- Combine 2 tbs of the oil, 1 tsp salt flakes, 2 tsp garam masala and 1 tsp ground turmeric in a large bowl, then add the eggplant and toss to coat completely. Scatter over the prepared tray.
- Roast for 20 minutes or until eggplant is slightly charred on the edges and tender, but still holding its shape.
- Meanwhile, heat remaining 2 tbs oil in a saucepan over medium high heat. Add the cumin and mustard seeds and cook for 30 seconds until fragrant, then add the onion and cook, stirring often, for 3-4 minutes until softened.
- Add garlic and ginger, remaining 2 tsp garam masala and 1 tsp turmeric. Cook, stirring constantly, for a further 1 minute or until fragrant. Add tomato paste and tomatoes and cook, stirring often, for 5 minutes until broken down slightly.
- Add roasted eggplant to the pan and stir to combine, then season and add the coconut cream and 1 cup water. Bring to a simmer and cook, stirring occasionally, for a further 10 minutes until reduced slightly. Remove from heat.
- For the cashews, heat the oil over medium-high heat in a small frypan. Add the cashews and cook, stirring often, for 2-3 minutes until starting to blister, then add the garam masala and garlic and stir to combine, then remove from heat. Cool, then drain on paper towel.
- Serve the eggplant curry with flatbreads or rice, and top with cashews and coriander.
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