Butter Eggplant Curry

Serves 4

Vg

Ingredients:

2 eggplants

1 large onion chopped

3 cloves garlic, crushed

2cm piece ginger, grated

400ml tin coconut milk

400ml tin crushed tomatoes

1 tsp garam masala

2 tbsp natural yoghurt

1 tbsp tandoori paste (Pataks)

coconut oil

1 tsp ground cumin

salt

1 tsp ground coriander

1/2 tsp cinnamon

1/2 tsp Kashmiri chilli powder

1/4 cup sunflower seeds

3/4 cup cashews

1 cup boiling water

1. Preheat oven to 180 degrees C fan forced.

2. Mix together yoghurt and tandoori paste.

3. Cut eggplants in half vertically and score flesh to about a 3mm depth.

4. Sprinkle over coconut oil and spread 3/4 of tandoori paste on top.

5. Roast for about 30 minutes.

6. Meanwhile cook onion on gentle heat till soft. Add ginger and garlic and cumin and coriander powders. Stir over low heat for about a minute, then add tin tomatoes and stir.

7. Add cinnamon, garum masala, salt, remainder of tandoori sauce and coconut milk.

8. Pour boiling water over cashews and sunflower seeds and leave for 10 minutes. Then blend till smooth ( a bit of texture is OK). Add to pan and stir.

9. Pour sauce over eggplants and cook for a further 20 minutes.

10. Serve with nan bread and rice.