Roasted eggplant curry with coconut milk and basmati rice

Ingredients

• 2 large eggplants
• 3 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 cm fresh ginger, grated
• 2 tsp curry powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili flakes (to taste)
• 400 ml coconut milk (full-fat)
• 300 ml passata (strained tomatoes)
• Juice of 1/2 lime
• Salt and pepper to taste
• 300 g basmati rice
• Handful fresh coriander
• 50 g roasted cashews (optional)

Instructions

1. 1

   Preheat the oven to 220°C (200°C fan).Cut the eggplants into roughly 2 cm cubes. Spread them over a baking sheet, drizzle generously with olive oil and season with salt and pepper. Roast for 25 minutes in the oven until golden brown and tender.Meanwhile, cook the basmati rice according to the package instructions. Rinse the rice briefly with warm water afterwards for separate, fluffy grains.Heat a splash of oil in a large pan over medium heat. Gently sauté the onion and garlic for 3 minutes until translucent.Add the grated ginger, curry powder, garam masala, turmeric and a pinch of chili flakes. Cook for 1 minute so the spices release their aroma.Add the passata and coconut milk and stir well. Let the sauce simmer gently for 10 minutes over low heat.Stir the roasted eggplant cubes into the sauce and warm through for another 5 minutes. Taste and season with salt and a splash of lime juice.Serve the curry over the basmati rice and garnish with fresh coriander and, if you like, some roasted cashews for a crunchy bite.