Sweet and Sour Eggplant Curry

Eggplant has never really been a favourite vegetable of mine, but with all the amazing benefits eggplant has to offer such as dietary fiber, vitamin B1, copper, manganese, vitamin B6, niacin, potassium, folate, and vitamin K I always want to sneak it into my meals. This curry is perfect because it completely disguised the eggplant by all the other beautiful flavours. 

I can’t wait for you to try it. Comment below what you think.

S xx

Ingredients:

• 2 eggplants (cut into 2cm cubes)
• 1 tsp salt
• 2 tomatoes
• 1 onion (roughly chopped)
• 4 garlic gloves (roughly chopped)
• 2 chilis (roughly chopped)
• 2 tbsp olive oil
• 4 tbsp fennel seeds
• 2 tbsp curry powder
• 1 tsp Freedom Spices Moroccan Seasoning
• 1 can crushed tomatoes
• 1/2 can coconut cream
• 1 juice of a lime
• 1 tbsp coconut sugar
• 1 handful of coriander (garnish)
• 1 whole cauliflower.

Instructions:

1. Cut the eggplant into 2cm cubes, place in a large bowl and toss the sea salt over. Set aside for 30 mins.
2. Heat your pan with olive oil over medium heat, add tomatoes, onion, garlic, curry powder and fennel seeds. Cook for 3 - 5 mins or until onion is transparent. Add eggplant and stir for 5 mins or until soften.
3. Meanwhile blend your crushed tomatoes in your blender until it is runny like a juice. Pour over eggplant and add spices, lime juice, coconut sugar, chili and stir well.
4. Bring to boil, reduce heat and simmer for 30 mins or until eggplant is very soft.
5. Meanwhile to make the cauliflower rice, simple chop cauli heads off and place in food processor or blender. Process until the cauliflower is in a crumb form or looks like rice. heat a pan with olive oil and place cauliflower rice in the pan, cook until golden brown.
6. Stir through coconut cream.
7. Serve on cauliflower rice and garnish with coriander leaves.

Notes:

1. I like mine with cauliflower rice but this can be served on a bed of rice, quinoa or greens
2. Freedom Spices is available here.