Eggplant Coconut Curry
2 Eggplant (long Asian type)
1 Large Onion
1 Large Potato
1/2 Cup Green Peas (fresh or frozen)
1 Inch Piece of Fresh Ginger
5 Tbsp Dessicated Coconut
1/2 tsp Turmeric Powder
4 Long Green Chillies, chopped
1/2 tsp Cumin Seeds
To make the curry paste, grind or blend together the following ingredients until a fine paste is formed:
Dessicated coconut, turmeric powder, green chillis, fresh ginger, a little water, 1 tsp salt, cumin seeds.
Slice the onion.
Peel the potato and dice into bite sized pieces, put aside in a bowl of cold water to prevent browning.
Cut the eggplant lengthways into quarters, then into 2cm long pieces, also reserve in cold water.
Heat some oil in a pan, add the sliced onion, stir then add the drained diced potato. Continue to cook until the potato is almost done, then add the drained eggplant, peas and enough water to finish cooking the potatoes.
Mix thoroughly for a few more minutes, then add the curry
Toss through to combine well and serve