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

Kumara, eggplant and coconut curry

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Serves 6

Prep

20M

Cook

Total

1H 20M

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.

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