Who does not know this? Hungry and craving for something hearty with a hint of exoticism? Then this eggplant stew is just the thing.
Eggplant curry
A stew that can not be better. Spicy herbs with lots of vegetables and rice. All in one. Flavored with fine spices that also have something exotic.
Eggplant curry
Ingredients
- 1 eggplant large
- 1 tomato large or 3 small tomatoes
- 1 onion
- 2 stalks of celery
- 4 stalks of leek onion
- 2 carrots
- 50 g celery
- 1 small parsley root
- 1 half fennel
- 30 g leeks
- 50 g corn fresh
- 1 tsp rosemary fresh
- 1 pinch of thyme
- 1 tsp garam masala
- 1 tsp soy sauce
- 1 tsp parsley
- 1 tsp coriander leaves optional
- 1 squeeze of lemon juice
- 1 tsp salt
- 1 pinch of pepper
- 1 tsp curry powder
- 2 tsp spelt flour type 630 for binding
- 300 ml water
Instructions
- Cut everything into small pieces.
- Simmer in a pot with the water for about 20 minutes.
- To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
- Finally, season to taste and add the lemon juice.
Tips
It goes well with potatoes or rice. The eggplant curry can be supplemented with chickpeas or white beans. Or also cook beluga lentils until soft and stir in at the end. If you like it even faster, you can use frozen vegetables and canned tomatoes.
Interesting to know
A stew with so many ingredients and that should go fast? Yes, it is quick. With time comes the routine of cutting vegetables. Why is it called eggplant curry in my house? Simply because everything is cut into small pieces and cooked together in one pot. There is curry flavor in the Garam Masala spice blend and if you like, just add extra curry.
