Eggplant curry

Friday, 28 April 2017

I can't get enough of curry. It's works everyday all week and there's so many different variations. I mean, just check out how many recipes I've done for the last year:

- Potato and peas curry
- Japanese curry
- Thai red curry
- Sweet potato curry
- Quinoa coconut curry
- Cauliflower tikka masala

//  Jag kan inte få nog av curry. Det funkar alla dagar i veckan och det finns så många olika varianter. Jag menar, kolla bara hur många recept jag gjort bara det senaste året: 

- Curry med potatis och ärtor
- Japansk curry
- Thailändsk röd curry
- Sötpotatiscurry
- Quinoa och kokoscurry
- Tikka masala med blomkål



This time I made one with eggplant/aubergine and potatoes. A perfect combo if you ask me. Using both coconut milk and crushed tomatoes makes the curry thicker and even more filling. I had it with this new grain mix that I bought. It's a mix of red quinoa, millet, buckwheat and amaranth. I love it and have been eating lots of it lately. Recommend!

//  Den här gången gjorde jag en med aubergine och potatis. En perfekt combo om ni frågar mig. Curryn blir tjockare och fylligare när man använder både kokosmjölk och krossade tomater. Jag åt den tillsammans med en ny kornmix jag hittade från Icas egna märke "Ica gott liv". Det är en blandning av röd quinoa, hirs, bovete och amarant. Jag älskar den och har ätit massor av den den senaste tiden. Recommend, recommend, som Therese brukar säga! 


Ingredients
- 1 eggplant (aubergine)
- 2-3 potatoes
- 1 can coconut milk
- 1 can crushed tomatoes
- 1 red onion
- 2 garlic gloves
- 1 Tbsp tomato paste
- 1 Tbsp curry powder
- 1 tsp paprica powder
- 1 tsp cinnamon
- 1 tsp ginger powder
- 1/2 tsp chili flakes
- Salt after taste

Eggplant curry

1. Chop the eggplant and potatoes into cubes and put aside.

2. Finely chop the red onion and saute with some water in a pot until soft. Add a little bit more water before adding all spices (except the salt) and the finely chopped garlic. Stir around. Add the eggplant and potatoes and stir around again until everything is coated in the spices.

3. Pour in the coconut milk and crushed tomatoes, also add in the tomato paste. Let boil on a medium high heat under a lid for about 10 minutes. Then add salt after taste and let simmer for another 5 minutes.

4. Serve with some greens like spinach or kale and either quinoa or rice. Perfect with naan bread as well!

Post a Comment

Copyright © Olivias vegan life
Design by Fearne