Dinner ideas

Kumara, eggplant and coconut curry

kumara, eggplant and coconut curry
1H 20M



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.

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