Name: Kumara, eggplant and coconut curry
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 650 gram (1¼ pounds) finger eggplants olive oil spray; 2 tablespoon olive oil; 1 large onion (200g), chopped finely; 4 centimetre (1½-inch) piece fresh ginger (20g), chopped finely; 1 fresh small red chilli, chopped finely; 2 clove garlic, crushed; 4 cardamom pods, crushed lightly; 1 teaspoon garam marsala; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 800 gram (1½ pounds) kumara (orange sweet potato), cut into 3cm (1¼ -inch) pieces; 270 millilitre (9 fluid ounces) canned coconut milk; 400 gram (12½ ounces) canned diced tomatoes; 1 cup (250ml) vegetable stock; 2 tablespoon olive oil, extra; 1 tablespoon brown mustard seeds; 24 fresh curry leaves; 400 gram (12½ ounces) tuscan cabbage (cavalo nero), chopped coarsely; 2 tablespoon water

Ingredients

650 gram (1¼ pounds) finger eggplants olive oil spray

2 tablespoon olive oil

1 large onion (200g), chopped finely

4 centimetre (1½-inch) piece fresh ginger (20g), chopped finely

1 fresh small red chilli, chopped finely

2 clove garlic, crushed

4 cardamom pods, crushed lightly

1 teaspoon garam marsala

1 teaspoon ground cumin

1 teaspoon ground turmeric

800 gram (1½ pounds) kumara (orange sweet potato), cut into 3cm (1¼ -inch) pieces

270 millilitre (9 fluid ounces) canned coconut milk

400 gram (12½ ounces) canned diced tomatoes

1 cup (250ml) vegetable stock

2 tablespoon olive oil, extra

1 tablespoon brown mustard seeds

24 fresh curry leaves

400 gram (12½ ounces) tuscan cabbage (cavalo nero), chopped coarsely

2 tablespoon water

Method

1.Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.

2.Quarter eggplants lengthways; place on trays, spray with oil. Bake for 20 minutes or until golden and soft.

3.Heat olive oil in a large saucepan over medium-high heat; cook onion, ginger, chilli and garlic for 3 minutes. Reduce heat to low, add cardamom, garam marsala, cumin and turmeric; cook for 2 minutes. Increase heat to medium, add kumara; stir to coat in spices.

4.Add coconut milk to pan with tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until kumara is tender. Stir in eggplant; return to the boil. Season to taste.

5.Meanwhile, heat extra oil in a large frying pan over medium-high heat; cook mustard seeds, stirring, for 1 minute or until seeds pop. Add curry leaves; cook 1 minute. Stir in cabbage and the water; cook, covered until just wilted. Season to taste.

6.Serve curry with cabbage mixture.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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