Serves: 4 Takes: 25 minutes In a nutshell – from the Veggie Malaysia website: ‘Most vegetarian diets are generally lower than non-vegetarian diets in total fat, saturated fat and cholesterol. Studies have shown that vegetarians seem to have a lower risk of obesity, coronary heart disease, high blood pressure, diabetes mellitus and some forms of cancer.’ This tasty curry makes good use of spices. 2 eggplants/aubergines, quartered and then sliced finely lengthwise 2 cloves garlic, crushed 4 scallions/spring onions, slicedaubergines ¼-½ green chili, de-seeded and sliced finely 1 teaspoon grated fresh ginger 1 teaspoon ground cumin seeds from 3 cardamoms, crushed 2 cardamom pods 1 teaspoon fennel seeds, crushed 1 cinnamon stick, or ½ teaspoon powdered cinnamon 2 teaspoons mild curry powder 1½ cups / 300 ml coconut milk 1 tablespoon fresh cilantro/coriander, chopped oil salt 1 In a wok or large pan, heat up the oil and when it is hot quickly sauté the eggplants/aubergines. Stir them round and when they are brown and soft, remove from the pan, place on kitchen towel to drain and cool. 2 Now, using the same oil (adding more if required), fry the scallions/spring onions for a few seconds. 3 When these are beginning to soften, put in the garlic, chili and ginger, frying everything together for 1 minute while you stir. 4 Then add the cumin, cardamom, fennel seeds, cinnamon, and curry powder. Stir-fry for 2-3 minutes before pouring on the coconut milk. Season with salt and then return the eggplants/aubergines and cook gently for 5 minutes until the mixture thickens.
Posted on: Sat, 31 Aug 2013 07:33:37 +0000