Sweet potato and eggplant curry

Ingredients for 4 servings:

• 500 g sweet potatoes
• ½ eggplant(s)
• 100 ml orange juice
• 400 ml coconut milk
• 2 onions
• 1 garlic clove(s)
• 1 tbsp Madras curry powder, hot
• 1 tbsp turmeric powder
• 1 tbsp coconut oil
• Salt

Instructions

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

alkaline, vegan, vegetarian

Wash the eggplant, cut into approximately 1 x 1 cm cubes, and place in a salt bath for 15 minutes. Peel and dice the sweet potatoes. Tip: The smaller the cubes, the faster the sweet potatoes will cook. Peel and roughly dice the onions. Peel and press the garlic. Heat coconut oil in a wok. Remove the eggplant from the salt bath, pat dry, and briefly fry on all sides in the wok. Add the sweet potatoes, onions, and garlic and sauté. Add the spices and fry until fragrant. Then deglaze with coconut milk, orange juice, and a little water if desired, and simmer for 15 minutes. Check that the sweet potatoes are al dente but cooked through; then the curry is ready. Tastes great with rice or amaranth.