Kumara, eggplant and coconut curry
- 650 gram (1.25 pounds) finger eggplants olive oil spray
- 2 tablespoon olive oil
- 1 large onion (200 g) (chopped finely)
- 4 centimetre (1.5 inch) piece fresh ginger (20 g) (chopped finely)
- 1 fresh small red chilli (chopped finely)
- 2 clove garlic (crushed)
- 4 cardamom pods (crushed lightly)
- 1 teaspoon garam marsala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 800 gram (1.5 pounds) kumara (orange sweet potato) (cut into 3 cm (1.25 -inch) pieces)
- 270 millilitre (9 fluid ounces) canned coconut milk
- 400 gram (12.5 ounces) canned diced tomatoes
- 1 cup (250 ml) vegetable stock
- 2 tablespoon olive oil (extra)
- 1 tablespoon brown mustard seeds
- 24 fresh curry leaves
- 400 gram (12.5 ounces) tuscan cabbage (cavalo nero) (chopped coarsely)
- 2 tablespoon water
Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
Quarter eggplants lengthways; place on trays, spray with oil. Bake for 20 minutes or until golden and soft.
Heat olive oil in a large saucepan over medium-high heat; cook onion, ginger, chilli and garlic for 3 minutes. Reduce heat to low, add cardamom, garam marsala, cumin and turmeric; cook for 2 minutes. Increase heat to medium, add kumara; stir to coat in spices.
Add coconut milk to pan with tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until kumara is tender. Stir in eggplant; return to the boil. Season to taste.
Meanwhile, heat extra oil in a large frying pan over medium-high heat; cook mustard seeds, stirring, for 1 minute or until seeds pop. Add curry leaves; cook 1 minute. Stir in cabbage and the water; cook, covered until just wilted. Season to taste.
Serve curry with cabbage mixture.