Eggplant and banana curry

Ingredients for 2 servings:

• 1 eggplant(s)
• 250 g potatoes, peeled
• 1 onion(s)
• 2 small garlic cloves
• 2 small bananas
• 200 ml coconut milk
• 150 ml orange juice
• 150 ml vegetable stock
• 1 tbsp Thai curry paste, red
• 1 tbsp coconut flakes
• 1 tsp turmeric powder
• Salt
• 5 tbsp oil, neutral

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

exotic fruity

Clean the eggplant, cut into 2 cm cubes, sprinkle lightly with salt, and let stand for 20 minutes. Peel and wash the potatoes, then cut into 1.5 cm cubes. Peel the garlic and dice very finely. Slice the onion. Heat 3 tablespoons of oil in a pan. Pat the eggplant dry with kitchen paper and fry on all sides in the hot fat. Remove from the pan and set aside. Heat the remaining oil in the pan. Sauté the turmeric, garlic, and onion. Add the potatoes, coconut flakes, and curry paste, mix well, and fry briefly. Add the eggplant, top up with vegetable stock, and orange juice. Let the curry simmer, covered, for 20 minutes. Pour in the coconut milk, add the sliced ​​bananas, and cook, covered, at low heat for another 10 minutes. Season with salt. Served with rice or flatbread.