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Auberginencurry

Eggplant curry

Eggplant curry - a quick simple meal with a hint of curry flavor and various vegetables. Enjoyed as a quick option with rice or boiled potatoes. Refined with 1 can of beans.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 1 person
Course: main course
Ingredients Method

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

Method
 

  1. Cut everything into small pieces.
  2. Simmer in a pot with the water for about 20 minutes.
  3. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
  4. Finally, season to taste and add the lemon juice.