Ingredients
2 Tbsp Coconut oil
2 Aubergine (Egg plants)
1 Onion
6 cloves Garlic
1 piece Ginger
2 Tbsp Tomato Paste
1 Tbsp Curry Powder
1 Tbsp Coconut sugar or of your choice
1 tsp Cumin seed
1 tsp Coriander powder
1 tsp Garam Masala
1/2 tsp Red Chili Flakes
1 pkt. Coconut Milk
1 empty Coconut milk packet filled with water
2 Tbsp Cilantro/Coriander
Salt to taste
Method
Wash and cut the Aubergine into cubes. Slice the onion, grind the garlic and ginger together.
Take a large pan put in the oil on medium high heat and sauté the Aubergine till brown for around 7 minutes. Take out of pan and keep aside. Into the same pan put in the sliced onion, Garlic and Ginger paste, sauté and add the Aubergine back into the pan. Add tomato paste, curry powder, sugar, cumin seeds, coriander, garam masala and red chili flakes. Stir until all is well mixed.
Add the coconut milk and water. Turn heat to high, bring to a boil, then reduce to a simmer. Simmer for around 15 minutes or until a nice creamy. Add salt to taste and after fire is turned off add the cilantro.
In boxes ready for freezer
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