Eggplant Curry

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• clarified butter
• 12 boiling onions, blanched and peeled
• 10 okra pods, halved
• 1 -2 medium japanese eggplant, halved and cut in diagonal chunks
• 2 medium carrots, peeled and cut in diagonal chunks
• 1 1/2 lbs tomatoes, diced
• 1 diced onion
• 1 1/2 tablespoons curry
• 2 crushed garlic cloves
• 1 tablespoon crushed gingerroot
• 1 (12 ounce) can coconut milk

Recipe

• 1 clarify butter by placing a 1/4 stick of butter in the microwave for 1 minute.
• 2 scoop the foam off the top, and use the clear, golden top to sauté your veggies with, and discard the milky substance on the bottom.
• 3 sauté veggies in this order, one at a time, then place the veg in a large bowl you've conveniently placed near the stove.
• 4 in a heated pan, pour in one tbsp of butter, add a bit with each new veggie:.
• 5 onions, two minutes.
• 6 okra, 4-5 minutes.
• 7 eggplant, 6 minutes - should be a bit browned on skinless sides.
• 8 carrots, 3 minutes, adding the tomatoes to them for another minute or two.
• 9 scoop out carrot & tomato mixture, leaving any juice behind.
• 10 add diced onion, garlic & ginger into sauté pan with another tbsp of butter (or ghee - same thing), sauté for about five minutes.
• 11 add curry into mixture and stir around for a bit.
• 12 pour in coconut milk.
• 13 then add the veggies and let them bubble around for about ten minutes.
• 14 add salt to taste, and extra cayenne to make your curry spicier.
• 15 serve with hot basmati rice.