Eggplant curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

As the first step of the eggplant curry, heat oil in a deep pan and start to fry the finely chopped red and garlic. Add the diced tomatoes and bell peppers into 1 cm pieces, season with salt and pepper and add the curry paste. Let the juice drain and fry for 6-7 minutes. Then pour in the stock, throw in the peeled and diced aubergine into 1 cm pieces, season with cumin and curry powder, and cook uncovered on medium heat for 50 minutes.

Step 2

Then add the coconut cream, add the chopped mint and squeeze the lime juice, then cook it for 2 minutes and you're done. When serving, we add laffa and lime cut into pieces.

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