If you like curry dishes you must try our Madras Curry. It is easy to make, takes the guessing out of which spices to use and will satisfy your senses in every way. It really is that good.
This dish serves 4 – 6 depending how hungry you are and what you pair it with.
This creation is Vegan/Vegetarian and is inspired by my teacher and mentor Monica Mesa Dasi.
Here is what you’ll need: (always buy organic, if possible)
- 1 Medium Eggplant
- 1 Large Yellow Onion
- 1 Elephant Garlic Clove
- 4 Vine-Ripe Tomatoes
- 4-6 Baby Medley Potatoes
- 2 Inch Piece of Fresh Ginger
- 4 Fresh Turmeric Roots
- Fresh Cilantro
- Sea Salt to Taste
- 3/4 Can of Full Fat Coconut Milk
- 1 Tbsp Coconut Oil
- 2 Tbsps Nutty Kitchen Curry Madras Spice Blend
Heat the coconut oil to high in your favorite pan – ours for this is the Scanpan. Then add the chopped garlic, sliced onion, finely chopped and peeled ginger as well as turmeric root. Sautée until glossy and slightly golden, then add thinly sliced tomatoes and baby potatoes. Allow to simmer on the lowest setting, covered, for 10 minutes. Next add cubed eggplant and mix well. Mix our spice blend into the coconut milk until smooth and slowly pour into the pan, blending all vegetables in the milk. Add sea salt – we used Pink Himalayan, to taste and cover. Set to simmer for another 15 minutes or so, or until the eggplant is to your liking.
Enjoy! Jo and Henry