This is a bit of a mash up of a curry, it happened by accident one night and has now become mine and my partners favourite curry - it’s very simple to make and so creamy and fragrant. AND the toasted coconut flakes on top add another level of deliciousness, it immediately transports me somewhere tropical when I eat it.
DESCRIPTION
Pre-heat oven to 180C.
Add the eggplant and sweet potato to a lined baking tray, drizzle over a little cooking oil and salt and bake in the oven for 20-30 minutes or until crispy.
Heat a little coconut oil in a large pan over medium heat.
Once hot add in the mustard seeds until they begin to crackle/pop (about 60 seconds), add in ginger, spring onion and chilli and fry these off until fragrant about a minute or so.
Add in kaffir lime leaf, curry powder, chopped toms and stir to combine, then add the coconut cream and leave to simmer on low-medium heat for about 20 minutes - stirring every now and then.
Add in the baked veggies and stir to combine.
Turn off heat and add in a squeeze of lime.
Serve hot with rice, fresh coriander and toasted coconut chips.
INGREDIENTS
Handful of Organic Coconut Chips 1 inch piece of ginger, grated 1 spring onion, white part sliced (save the green for toppings) 1 long red chilli, sliced 1 large eggplant, cubed 1 medium sized sweet potato, cubed 1 tsp black mustard seeds 1 ½ tbsp curry powder 1 kaffir lime leaf (optional, but highly recommended) 1 can Organic Coconut Cream 1 can Organic Diced Tomatoes Lime Salt and pepper
Method
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