Recipe

Kumara, eggplant and coconut curry

  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Kumara, eggplant and coconut curry
  • 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

Kumara, eggplant and coconut curry
  • 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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