Vegan and Gluten-Free African Garden Egg (Eggplant) is Simmered in a Creamy Coconut Sauce for a Quick and Healthy Weekday Dinner
| Servings | Prep Time |
| 3 people | 10 minutes |
| Cook Time |
| 25 minutes |
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Vegan and Gluten-Free African Garden Egg (Eggplant) is Simmered in a Creamy Coconut Sauce for a Quick and Healthy Weekday Dinner
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Ingredients
- 1 tbsp coconut oil
- 1 tbsp red curry paste
- 1 onion small
- 2 garlic peeled and crushed
- 30 g ginger root grated
- 200 g african garden egg whole
- 100 g green beans both ends cut off
- 100 g baby corn cut into 1-inch long pieces
- 250 g coconut milk
- 150 g tomato passata
- 1 scotch bonnet pepper de-seeded
- salt to taste
- pepper to taste
- 1 lemongrass stick cut into three pieces
Units:
Instructions
- Heat a skillet on the hob and when hot, add the coconut oil, and let sizzle. Then add the chopped onions, garlic, and grated ginger and fry while stirring constantly, for 3 - 5 minutes until the onions are soft and translucent.
- Add the red curry paste, and continue frying and stirring until the spices are fragrant. This should take another 2 - 3 minutes.
- Add the coconut milk and tomato passata. Stir to combine. Then add the vegetables - garden egg, green beans, baby corn, including the lemongrass sticks and the peppers. Cover and reduce heat and allow to simmer for fifteen minutes.
- Gently scoop out all the garden eggs into a bowl. to a third of the garden eggs, chop them into quarters, and return to the pan to simmer. To the rest of the garden eggs, use a masher and mash the garden eggs, and then return to the sauce. Allow to simmer for another 10 minutes. Remove from heat and serve.