Eggplant and Leek Curry
This curry is creamy, fragrant, and delicious. It is a great way to use lots of vegetables and is perfect for dinner or meal prep. Perfect served with jasmine rice.
Ingredients 19
Roast Vegetables 20 Minutes
1 eggplant, large, diced
1 sweet potato, diced
1 capsicum, large, sliced
1⁄2 tsp paprika
Curry
1 onion, diced
2 cloves garlic, grated
1 knob ginger, grated
1 leek, washed well, sliced
1 tsp paprika
1 tsp cumin
1 tsp turmeric
1⁄2 tsp ground coriander
1 tbsp tomato paste
500 ml vegetable broth
400 g diced tomatoes, can, preferably mutti
270 ml coconut cream
1 tsp chilli flakes
salt and pepper, to taste
Serving
fried shallots, for serving
fresh coriander, for serving
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Method 12
Dice the , , and .
Roast , , and for 20 mins with salt, pepper, and in an oven preheated to 180°C.
Fry , , and for 1 minute in oil.
Add and sauté for 2 minutes.
Add , , , and and fry until fragrant.
Add , , , and .
Add 500ml of vegetable broth.
Simmer for 10 minutes.
Add in the roasted , , and .
Simmer for 10-15 minutes until creamy.
Season with salt and pepper to taste.
Serve with rice, topped with fried shallots and fresh coriander.
Helpful tips
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Notes
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