Jane's Delicious Garden Blog


Meat free Monday curry

Posted in Garden Diary by Jane Griffiths on the March 26th, 2018

Delicious curry doesn’t require hours of cooking.  This takes about 45 minutes.  The trick is to roast the butternut separately. 

Butternut and Eggplant curry 


* Dice butternut, toss with olive oil and Cape Malay curry powder. Roast at 200, turning occasionally, until soft and browned. 

* Slice two red onions and cook over medium heat in olive oil, stirring. 

* After a few minutes add 1 medium  eggplant, diced. Cook for few minutes more.

* Add chopped garlic and ginger and a little more oil if needed. Cook few more minutes. 

* Add two medium tomatoes, diced. Stir through 1 Tbs cumin, 1 Tbs coriander, 1 Tbs red pepperand 1 Tbs dried mint plus salt to taste. Cook until fragrant and then add a cup of water. Bring to the boil, reduce heat and  simmer until water is reduced. Mush the tomatoes a bit so they break apart. 

* Add scant half a cup of dessicated coconut and a can of drained chickpeas. Stir through and add the cooked butternut. 

* Just before serving mix in sliced fresh baby spinach and fresh chopped coriander leaves. 

* Serve with long grain rice, poppadoms, plain yoghurt and Nataniels’s Briyani chutney. 

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