Coconut Vegetable Curry Recipe
Ingredients:
- 1 large eggplant cut into 1 inch cubes
- 1 tablespoon salt
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 1 fresh green chili
- 1 teaspoon grated root ginger
- 1 onion, finely chopped
- 2 teaspoons garam masala
- 1 teaspoon ground tumeric
- 1 tbsp tomato paste
- 3 cups vegetable broth
- 1 tablespoon lemon juice
- 8 oz potatos, diced
- 1 cup cauliflower florets
- 8 ounces pumpkin, chopped
- 8 ounces frozen green beans
- 2/3 cup coconut milk
- salt and pepper
- 2 tbsp shredded coconut to serve
Directions:
- 1. Layer the eggplant in a bowel, sprinkling with salt as you go. Set aside for 30 minutes.
- 2. Rinse well under cold running water to remove all the salt. Drain and pat dry with kitchen paper. Set aside.
- 3. Heat the oil in a large pan. Add the garlic, chili, ginger, onion and spices and fry over a medium heat, stirring occasionally for 4-5 minutes, until lightly browned.
- 4. Stir in the tomato paste, broth, lemon juice, potatoes and cauliflower and mix well. Bring to the boil, lower the heat, cover and simmer for 10 minutes.
- 5. Stir in the eggplant, pumpkin, green beans and coconut milk and season to taste with salt and pepper. Return to the boil and continue to simmer, uncovered, for a further 15 minutes, or until tender.
- 6. Serve immediately garnished with coconut and thick slices of rye bread.