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October 4, 2019 Mains

Coconut Eggplant Curry

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Prep Time: 15 minutes
This is feeding: 4 people
Author: Sara @betterfoodguru

Ingredients

  • 3 cloves Garlic
  • 1/2 Yellow Onion chopped
  • 1 inch Fresh Turmeric Root chopped
  • 2 inch Fresh Ginger chopped
  • 2 Dry Chiles de Arbol or any kind of dried chili
  • 1 Tomato chopped
  • 1/2 Eggplant cubed
  • 1 Potato peeled and cubed
  • 1 Sweet Potato peeled and cubed
  • 1 Red Bell Pepper diced
  • 1/2 cup Asparagus diced
  • 1 can Coconut Milk
  • 1 tbsp Turmeric Ginger Spice Powder
  • Salt & Pepper to taste
  • 1 Cinnamon Stick
  • 1 can Light Coconut Milk
  • 2 tbsp Tomato Paste
  • Extra Virgin Olive Oil as needed

Instructions

  • Saute garlic, ginger, onion, chiles and turmeric in extra virgin olive oil until fragrant.
  • Add the potatoes, sweet potatoes, tomato, salt and black pepper and cook for 5 minutes.
  • Add the eggplants, bell peppers, asparagus, 1 cup of water and cinnamon stick. Simmer for 10 minutes.
  • Add the rest of the ingredients and simmer until potatoes and soft the liquid has thickened.
  • Serve with a bed of rice and enjoy!

Categories: Mains Tags: chickpeas, coconut curry, comfort food, curry, dairy-free, Plant Based, vegan curry

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