Ingredients
Scale
- 4 – 5 Japanese Eggplant (about 3 lbs.), cut into chunks (about 3 – 4 cups)
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 teaspoon coriander seeds (or more) (or use 1/2 teaspoon ground coriander)
- 1/2 teaspoon ground cardamom
- 1 Tablespoon turmeric
- 1 yellow onion, roughly chopped
- 4 – 6 garlic cloves, peeled & chopped
- 1 – 3 fresh hot peppers, chopped
- 1 inch chunk of ginger, peeled and chopped
- 1 large or 2 medium yellow or red potato, chopped in small chunks
- 3 – 5 medium/large fresh garden tomatoes, chopped
- 1 can light coconut milk
- 1/2 cup yogurt
- A handful of fresh cilantro or parsley leaves, chopped (about 3/4 cup)
- Several fresh mint leaves, chopped
Instructions
- Preheat the oven to 400 F. Cut the eggplant into chunks, toss with olive oil and spread out on a large baking sheet. Set the sheet in the oven to roast for about 15 minutes or until the eggplant is tender.
- While the eggplant is roasting, heat a large saute pan over medium heat and melt the butter, then add the whole coriander seeds and toast for several minutes, stirring. Use a spoon to remove the coriander, then add the ground spices to the butter in the pan and stir to toast these spices. Add the onion and garlic and cook until the onion is tender and translucent.
- Meanwhile, use a spice grinder or mortar and pestle to grind up the coriander a bit and add it back to the pan.
- Add the peppers and ginger and saute a few minutes longer, then the potato, tomatoes, and eggplant. Reduce heat to a simmer and cook for a while until the tomatoes have broken down, then stir in the coconut milk. Continue cooking, stirring occasionally, until the potatoes are tender.
- Right at the end, stir in the yogurt, cilantro and mint (saving a bit of the herbs for garnish on the top).
- Serve with basmati rice or quinoa or pitas with Greek yogurt on the side.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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