Eggplant Curry

Eggplant and sweet potatoes tolerate much flavor and pleasant sharpness of curry. Ginger, coconut and lemon.

Ingredients for 4 servings
• 600 g eggplant
• Salt, Pepper
• 50 g almonds
• 1 clove garlic
• 1 Spanish onions, (350 g)
• 20 g ginger
• 3 tablespoons butter
• 2 tablespoons curry powder
• 60g sultanas
• 1 can of coconut milk (400 ml)
• 1 Dose lumpy tomato, (400 ml)
• 500 g sweet potatoes
• Lemon juice
• 4 sprigs fresh coriander

Time: 40 min plus cooking time 50 minutes

Preparation

1. Wash eggplant, brush and cut into 2cm cubes, mix with 1/2 teaspoon salt and place in a colander. Let stand for 30 minutes, water. Roast almonds in a dry frying pan until golden brown, set aside. Finely dice the garlic and onion. Ginger peel, grate finely. 1 El Heat ghee in a Dutch oven, sauté onion, garlic and ginger over medium heat glassy. Curry about dust, cook briefly. Sultanas, coconut milk, tomatoes and pour 300 ml of water and cook covered over medium heat for 20 minutes. Puree with a cutting bar.


2. Pat eggplant dry. Heat the remaining butter in a frying pan, fry the eggplant until golden brown all around. Sweet potatoes, peel, cut into 2 cm cubes. Give eggplants and sweet potatoes in the sauce, leave cover and cook another 30 minutes. Season with salt, pepper and lemon juice. Plucking coriander leaves from the stems and chop. The curry with coriander and almonds sprinkled serve.

Additional tips for preparation
In Curry says: try. A high proportion of chili produced a sharp mixture. If the spices, deep frying: a vigorous. You may also be flowery or acidity. For the eggplant curry tastes spice rice: 1 El Heat ghee. 1/2 teaspoon cumin, 3 cardamom pods, cloves and 3 2 tsp turmeric in it fry stir among. 250 g basmati rice, 700 ml of water and 1 teaspoon salt to taste, boil and cook for 12-15 minutes open on a low heat.

Nutritional information per serving: 550 kcal
• 10 g protein
• 30 g fat
• 56 g carbohydrates