This sweet and sour curry is similar to a Sri-Lankan style Brinjal Pahi but I prefer to roast the eggplants as a healthier, less oily alternative. The tamarind adds a fresh sour element to the rich spices.
Serves 3-4 with rice
INGREDIENTS
1 eggplant, cubed
1 red onion, finely sliced
300g cherry tomatoes, halved
4 garlic cloves, minced
1 tbsp ginger, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp curry powder
¼ tsp chilli flakes
1 tbsp tamarind paste
1 tbsp tomato puree
1 tbsp palm sugar/brown sugar
1x 400ml can of coconut milk
500ml / 1 cup veg stock
Coriander leaves, roughly chopped
METHOD
1. Heat the oven to 190C. Spread the eggplant on a baking tray lined with baking paper and drizzle with olive oil, salt and pepper. Roast in the oven for 25-30 minutes until soft and cooked through.
2. Heat a deep frying pan over a medium heat. Add a drizzle of oil and the onion and cook until softened and starting to caramelise, about 5 minutes. Add the cherry tomatoes and cook until they are blistered and starting to release their juices.
3. Add the garlic, ginger, and dried spices, along with the tamarind, sugar and tomato paste. Fry all together for 2 minutes until fragrant.
4. Add the coconut milk and veg stock and simmer the curry for 10 minutes to develop the flavours or until the eggplant has finished cooking. Taste and season with salt and pepper.
5. Stir the cooked eggplant and coriander leaves through the curry to serve.