Creole Banana And Eggplant Curry
A delicious international curry dish adapted from Chef Daniel Louis' recipe from the Seychelles, which combines the sweetness of banana with the smokey flavours of eggplant.
1 small eggplant ( peeled and diced, about 150 g )
1 teaspoon salt
1 teaspoon turmeric powder
2 (½ tablespoons) curry powder
2 pieces cinnamon or cassia
1/4 teaspoon chili powder
1/2 inch piece of ginger ( roughly chopped )
4 cloves garlic ( roughly chopped )
1 small onion (about 2” diameter) ( finely chopped, about 4 tablespoons )
1 small tomato ( finely chopped )
1/2 cup water
2 green chillies ( halved )
1/2 teaspoon thyme
1 1/2 cups coconut milk
2 tablespoons corn, safflower ( or other non-flavoured vegetable oil )
Grind ginger, garlic, and onion in a chopper/grinder to make a coarse paste
Heat oil on medium heat.
Add cinnamon bark and onions. Lightly sauté onion until translucent, about one...
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