I am obsessed with this curry! Being plant-based, I tend to make a lot of dahls and coconut milk-based curries, so I love this tomato-based curry because it's something a bit different. This is a traditional Indian curry which I've adapted. I added half a can of coconut milk to make it a bit creamier, and served with brown rice and cashew cheese - yum!
Preparation time: 30 minutes
Ingredients (serves 2-4):
- 3 inches (7.5cm) fresh ginger
- ½ teaspoon Paprika
- ½ teaspoon Cumin
- ½ teaspoon Garam masala
- ½ teaspoon Turmeric
- ½ teaspoon Cinnamon
- 1 tablespoon Tomato paste
- 2 cloves garlic
- Pinch Sugar
- Coconut oil
- Olive oil
- One large eggplant
- 2-3 medium potatoes
- 4-5 large tomatoes
- ½ tin coconut milk
- Brown rice and/or naan bread
- Chop the head off the eggplant and cut in half (long ways). Chop the potatoes into cubes, leaving the skin on. Drizzle with olive oil and then place in the oven at 180 degrees celsius for approx 20 minutes.
- While the eggplant and potato are roasting, start making the curry paste. Peel and grate the ginger. Add this to a pot containing approx 2 tablespoons of coconut oil.
- Once the ginger starts to sizzle, add all the spices plus the sugar and tomato paste. Stir so this creates a paste like texture and cook for 5 minutes.
- Finely chop the garlic and add this to the paste.
- Roughly chop the tomatoes (it doesn’t matter too much how you chop them as they will dissolve when cooked). Add this to the paste and cook for 15 minutes.
- By this point your eggplant and potato should be ready to add to the curry. The potatoes should be golden brown and the eggplant should be soft. Remove from the oven and chop the eggplant into cubes. Add both to the curry and mix.
- Add the coconut milk and salt and pepper to taste. Cook for a further 5 minutes.
- Serve with brown rice and/or naan bread. I also added a dollop of cashew cheese which was delicious! Enjoy.