Eggplant curry

Ingredients for 4 servings:

• 1 m.-large eggplant(s)
• 1 pointed pepper, red
• 1 m.-sized onion(s)
• 100 g mushrooms
• 100 g cashew nuts
• 200 ml coconut milk
• 1 cm ginger root, fresh
• 70 g curry paste (Thai), red
• 1 handful of fresh herbs, e.g. parsley, coriander
• 2 tbsp sesame oil
• some turmeric

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Lightly roast the cashew nuts in a pan without fat and add them to a bowl. Finely chop the onion, dice the eggplant, strip the bell pepper, and dice the mushrooms. Heat the oil in a wok and sauté the onion, add the eggplant and bell pepper, and roast briefly over medium heat. Mix the coconut milk with the curry paste in a blender. If the coconut milk is too creamy, simply use less and top up with water. Pour the liquid into the pan, season with turmeric, and simmer gently with the lid closed. Peel and finely dice the ginger, wash and finely chop the herbs. Add the ginger to the pan and let it steep for a while. Add the herbs and cashew nuts, let it steep, but do not cook any further. Serve with rice; I recommend whole-wheat basmati.