Kumara, eggplant and coconut curry

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.

Leave a Reply

Your email address will not be published. Required fields are marked *