Eggplant And Kumara Curry

Toasted coconut flakes add crunch to this vibrant vegetarian curry.

The ingredient of Eggplant And Kumara Curry

• 1 4 cup 60ml coconut oil
• 1 onion thinly sliced
• 1 long red chilli finely chopped
• 2 garlic cloves finely chopped
• 5cm piece ginger finely chopped
• 30 fresh curry leaves
• 400ml can coconut milk
• 2 cups 500ml massel vegetable liquid stock
• 2 tbs tamarind paste
• 4 x japanese eggplants quartered lengthways connected at stem
• 300g kumara cut into thin wedges
• toasted coconut flakes to serve
• steamed brown rice or white rice to serve
• 1 2 cup 45g desiccated coconut
• 3 whole dried chillies
• 1 tbs coriander seeds toasted
• 2 tsp cumin seeds toasted
• 1 tsp whole black peppercorns toasted
• 2 tsp turmeric
• juice of 1 lime plus wedges to serve

The Instruction of eggplant and kumara curry

• whiz dry masala paste ingredients in a small food processor until finely chopped add lime juice and 1 2 cup 125ml water then whiz until a coarse paste set aside
• heat 2 tbs oil in a saucepan over medium heat cook onion stirring for 5 6 minutes until golden add chilli garlic ginger 20 curry leaves and masala paste and fry for 2 minutes or until fragrant add coconut milk stock and tamarind then bring to a simmer add vegetables then simmer stirring occasionally for 35 minutes or until tender and curry is slightly thickened
• meanwhile heat remaining 1 tbs oil in a frypan over high heat add remaining 10 curry leaves and fry for 1 minute or until crisp drain on paper towel
• top curry with coconut flakes and curry leaves serve with rice and lime wedges

Nutritions of Eggplant And Kumara Curry

calories: 738 271 calories
calories: 39 2 grams fat
calories: 33 6 grams saturated fat
calories: 91 2 grams carbohydrates
calories: 16 5 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 432 milligrams sodium
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calories: nutritioninformation