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.
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.