Eggplant and egg curry

Ingredients for 4 servings:

• 1 piece(s) ginger root
• 1 onion(s)
• 6 garlic cloves
• 2 eggplant(s), diced
• 50 ml oil, tasteless
• 1 tsp cumin
• 2 tsp curry paste, Indian, hot or mild to taste
• 3 tomatoes, chopped
• 2 red bell peppers, diced
• 250 ml coconut milk
• 3 eggs, hard-boiled and diced
• 1 pinch of salt
• 1 pinch(s) of sugar
• 2 tbsp coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian, also vegan possible

Peel and roughly chop the ginger, onion, and garlic. Purée in a tall bowl with a hand blender. Cut the eggplant into larger cubes and fry in some of the oil in the pan. Remove and set aside. Briefly roast the cumin and curry paste in the remaining oil and fry with the pureed ginger. Briefly sauté the chopped tomatoes and then add the diced bell peppers. Pour in the coconut milk and simmer for about 5 minutes. Add the fried eggplant and the boiled eggs, cut into larger cubes, and heat for a few minutes. Season with salt and a pinch of sugar. If desired, add a little more curry paste or, depending on the consistency, a little water. Stir in the fresh coriander leaves shortly before the end of the cooking time. The recipe is vegan without the eggs. It goes well with basmati rice, of course, but also with typical Indian naan bread. Tips: Puréeing the onion, garlic, and ginger is very important, as this is the only way to achieve the typical aroma. You can also make a larger batch and freeze the leftovers. Modern eggplant varieties no longer need to be salted to draw out the bitterness. Indian curry paste in a jar (mild or hot, for example, from Rajah is our favorite) is available at Asian markets, but these days it’s also often available in regular supermarkets. Regular curry powder is generally not a good choice for these types of dishes, as it lacks flavor and takes on more of a currywurst flavor. You can’t simply replace fresh coriander with ground coriander, as it tastes completely different. Coriander is usually available in bunches or jars. The leftovers freeze very well. If in doubt, you can of course leave out the coriander.