A curry, with all the fragrant spices, brings so much flavour to the palate and just a dish that gets better and better with time.
Combine all marinade ingredients together in a large bowl and mix, insuring all eggplant is thoroughly coated.
Let eggplant marinade for an 1 - 2 hr
When ready, gently pan fry eggplant with a a little oil till just soft. Be sure to turn eggplant to insure all side is evenly cooked. Eggplant will stick and burn a little but that's OK as the burnt bits will add a smoky charred flavour to the curry. Be sure to keep the remainder of the marinade for the curry base
When cooked, place eggplant on paper towel to rest
In a large pot, add coriander, garam marsala, cinnamon stick, cardamon pod, turmeric, chilli powder and on low heat, gently toast spices till fragrant.
Turning the heat up, add coconut oil, onion, garlic and ginger. Saute till onion is soft and translucent
Then add diced tomato, tomato paste, coconut cream, sea salt, bay leaves, water and the remainder of the marinade
Turn heat down and let curry simmer for 30 min
Finally, add cooked eggplant and gently stir eggplant into curry. Careful not to break eggplant while mixing
Let curry simmer for another 10-15 min and you are ready to serve
Garnish with some fresh coriander and more yogurt on top
For a real flavour bomb, let eggplant marinade over night
Prep time of 2hr & 30min includes marinade time so don't fret ;)
For a healthier option, eggplant can be baked or grilled in oven for 15min
Curry can be kept in freezer for up to 3 months. Thaw thoroughly before reheating
*Nutrition information is approximate and is meant as a guide only*