Nourishing aubergine, broccoli and edamame curry
- 2 large aubergines, chopped
- 300g broccoli florets
- 1 teaspoon grated ginger
- 250g edamame beans
- 1 large red chilli
- 3 small shallots
- 3 garlic cloves
- 2 tablespoons Madras curry powder
- 1 teaspoon tamarind (optional)
- 1 tablespoon coconut oil
- 1 teaspoon sugar
- 400ml can coconut milk
- 1 vegetable stock cubes
- Bulgur wheat, to serve
Sprinkle a pinch of salt on the aubergine then toss well to combine. Brown the aubergines in a non-stick frying pan with (or without) 1 teaspoon of coconut oil then set aside.
Pulse the ginger, shallots, garlic, chilli and coconut oil in a food processor to form a smooth paste. Combine with the curry powder and tamarind then fry in a medium saucepan for 2-3 minutes or until fragrant. Add the vegetable stock cube, coconut milk, sugar and around 200ml of water. Bring to the boil then turn the heat down to simmer and cook for 1o minutes. Add the broccoli, aubergine and edamame, season with salt and black pepper if needed, then cook for 4-5 minutes or until the vegetables are tender but not overly soft.
Serve over bulgur wheat or rice if you prefer, garnish with fresh coriander.
Aubergine tends to soak up oil when frying. You can combat this by sprinkling it with salt before frying.
Keywords: Aubergine, Broccoli, Edamame, Coconut