This curry is especially tasty when served with naan, a traditional Indian bread, to soak up the sauce.Nutritional Information
159 calories; 18g protein; 19g carbohydrates; 6g fat
Makes 6 servings
Ingredients
- 1 large eggplant, cut into 1-inch cubes
- 2 tablespoons salt
- 2 tablespoons vegetable oil
- 2 garlic cloves, crushed
- 1 fresh green chili (anaheim), seeded and finely chopped
- 1 teaspoon grated fresh ginger
- 1 onion, finely chopped
- 2 teaspoons garam masala
- 8 cardamom pods or 1 heaping teaspoon ground cardamom
- 1 teaspoon ground tumeric
- 1 tablespoon tomato paste
- 3 cups vegetable stock
- 1 tablespoon lemon juice
- 8 ounces potatoes, diced
- 8 ounces small cauliflower florets
- 8 ounces okra, trimmed
- 8 ounces frozen peas
- 1 2/3 cup coconut milk
- salt and pepper
- flaked coconut to garnish
Instructions
- Put the eggplant in a bowl, salting as you add layers. Set aside for 30 minutes.
- Rinse the eggplant well to remove the salt. Drain and dry with paper towels. Set aside.
- Warm the oil in a large sauce pan over medium heat. Add the garlic, chili, ginger, onion and spices. Cook for 4 or 5 minutes, stirring occasionally until lightly browned.
- Add the tomato paste, stock, lemon juice, potatoes and cauliflower. Bring to a boil and then lower the heat. Cover and simmer for 15 minutes.
- Add the eggplant, okra, peas and coconut milk. Season to taste with salt and pepper and return to a boil. Lower the heat and simmer, uncovered, for 10 minutes or until tender. Remove and discard the cardamom pods if using.
- Garnish with coconut flakes to serve.
From the Ultimate Vegetarian, published by Parragon Publishing
