Sometimes, when you are stuck for what to cook, open your fridge and see what jumps out at you. That is how this recipe came about, and to our surprise, everyone loved it, including the kids. Made from whole foods it is 100% diabetic friendly.
You are also welcome to make your own variations, however because we are not used to curry, we were pretty conservative with it, but obviously if you feel like more curry, go for it. Goes really well served with some brown rice and a fresh salad on the side. This serving will make enough for about 8 people, so you might even have some left over for lunch the next day.
Enjoy !
Ingredients:
- 2 Tbs of Grape Seed Oil
- 1 large onion
- 2 garlic cloves
- 2 generous Sweet potatoes
- 1 Eggplant
- 3 fresh tomatoes
- 1 fresh chilli
- 1 Tbs of organic Tomato paste
- 1 Massell stock cube (optional)-I used chicken flavour
- 2 tsp of curry
- 200 mls of coconut milk
- Cracked pepper and Himalayan salt to taste
- Coriander or parsley for garnish/taste
Method:
- Warm a deep frying pan with the oil , adding chopped onion and garlic as it starts to sizzle
- Add some salt and papper to release some of the flavours, and stir trough until onion becomes golden brown
- In the meantime, cover your tomatoes with some boiling water to allow the skin to peel off after a few minutes
- Peel the sweet potato and cube into 1cm pieces
- Wash the Eggplant and also cube roughly same size as the potato.
- Add the potato and eggplant to the onion mixture and stir for a few minutes, releasing their flavours.
- After around 10 minutes, add the peeled and chopped tomatoes, and keep stirring for another 5 minutes.
- Add all the other ingredients, ending with the coconut milk, chilli and coriander or parsley to taste
- Serve over a bed of brown rice and enjoy!
This recipe makes 8 standard servings.
