Coconut Eggplant Curry
In a pot add
1/2 cup of desiccated coconut, dry fry it until golden coloured and pop in to another bowl.
In your pot add
vegetable oil, diced garlic, onion, knob of ginger, dried coriander, cinnamon, cumin, tumeric.
Cook it up until it smells fantastic.
Now add a diced eggplant, a can of tomatoes, a can of coconut milk or cream, your dry fried coconut and 8 kaffir lime leaves.
Leave the lid on and let it simmer until the eggplant has cooked down. Salt to taste.
Serve it with rice, a squeeze of lime or flat bread.
This recipe was originally a beef curry from The Real Food Companion. I’ve morphed it quite a bit now though so it barely resembles its parentage. The key to the curry is the kaffir lime leaves. I’m lucky enough to get them fresh from my dads tree, which I then stock in the freezer so I always have them available, (they last for months.) If you don’t have access to these wonderfully fragrant leaves, lime zest could be substituted, or perhaps some other citrus type leaf (?)