EGGPLANT AND ZUCCHINI CURRY

EGGPLANT AND ZUCCHINI CURRY

This delicious curry is inspired by my beautiful mentor

Jenny from http://two-days-at-a-time.blogspot.com/

Jen has a glut of eggplant at the moment, so I hope she can use this recipe to use them up!

Ingredients

1 tsp black mustard seeds

1 tsp coriander seeds

2 tsp turmeric

1 tsp garam marsarla

2 dried chillies

4 curry leaves crumbled

1 thumb of ginger grated

Oil for frying and for baking eggplant

2 cloves garlic crushed

1 onion diced

6 small zucchini

1 eggplant

5 Vine ripened tomatoes

1 tin organic coconut milk

1/2 a cup of vegetable stock

Directions

Lightly fry onions, garlic, ginger and spices

Meanwhile, peel the eggplant and slice in to bite size pieces, bake in a 250 degree oven drizzled with olive oil until tender - turn every 8 minutes to ensure they are evenly cooked.

Slice zucchini in to rounds and cut tomatoes in to quarters. Add coconut milk and vegetable stock to the onions, garlic and spices, warm through. Place cooked eggplant, zucchini and tomatoes in to a casserole dish and cover with the curry sauce, bake in a hot oven for about 25 minutes. Allow to sit in the oven for a further 15 minutes then serve with fluffy rice, Greek yoghurt and fresh coriander.