Spicy curry with eggplant, mushrooms and sweet potato
We love curry, they are easy to make and very easy to vary with what you have in the fridge. We have made this curry a number of times for a visit and every time the recipe is requested, which is why it gets a place on our site.
Porties: people
Ingrediënten
Aubergine curry
- 1 eggplant of about 300 g
- 1 red onion
- 250 g mushrooms
- 1 sweet potato or 2 carrots
- 1 can coconut milk
- 1,5 tablespoons garam masala
- salt, pepper, sunflower oil
Instructies
- Preheat the oven to 180 degrees.
- Cut the eggplant into cubes. Place these cubes in an oven dish and add a dash of olive oil. Stir the olive oil through the eggplant. Roast it in the oven for 25 minutes. It's ready when you can easily pierce it with a fork.
- Chop the red onion and fry it in a dash of vegetable oil.
- Wipe the mushrooms clean and cut into coarse cubes. Add the mushrooms to the sautéed onion and simmer together for another 10 minutes.
- Peel the sweet potato and cut into cubes as well. Add this to the onion mushroom mixture.
- First add 1 tablespoon of garam masala. You can add more when the curry is ready.
- Add the aubergine cubes and coconut milk and bring to the boil.
- Add 1 teaspoon salt and 1 teaspoon black pepper, stir and taste. Add extra garam masala, salt and pepper to taste.
Side dishes
- Boil the rice, cauliflower and/or broccoli until done.
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