Aubergine and Brussels Sprouts Curry
Recipe adapted from Green Kitchen Stories
3 tbsp Raw Organic Coconut Oil
1 red onion
1 inch (3-3.5cm) fresh ginger, finely chopped
2 stalks lemon grass, crushed and finely chopped
1/2 tsp dried chili flakes
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground ginger
½ tsp ground cinnamon
1 tsp mustard seeds
1 large aubergine cut into small wedges
3-4 cups brussels sprouts, cut in halves
1 cup (240 ml) water
1 tbsp apple cider vinegar
1 can (400 ml) coconut milk/cream
1-2 tsp himalayan sea salt
Black rice for 4 persons or you can add extra veggies to the curry and serve alone
3 heaped Tbs of Natural Coconut Yoghurt
1 -2 large handfuls of fresh coriander
To make the curry paste add all of the spices, lemon grass, ginger and 1 Tbs. of coconut oil a small blender and blend until smooth. Alternatively you can do this in a motor and pestle.
Sautee the onion in the remaining coconut oil in a wok or large pot.
Once the onion is soft add the curry paste, lower the heat and stir for a few minutes.
Then add the Add the aubergine wedges one by one. Make sure all wedges get soaked in the curry paste and oil mixture.
Add water and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender.
Meanwhile, cook the black rice.
Add coconut milk and Brussels sprouts to the curry and let simmer for about 10 minutes more.
Separate into individual bowls and serve with black rice, Natural Coconut Yoghurt and fresh coriander.
Serves 3-4 people