Tomato Eggplant Curry with Chilli and Lime

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Tomato Eggplant Curry with Chilli and Lime

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Ingredients

6 portion(s)

Tomato Paste

15 g olive oil
4 spring onion, (leave a bit of the green on)
1 clove garlic
1 teaspoon ground ginger, (or 2T fresh grated ginger)
1 long red chilli
1 can diced tomatoes
2 tablespoon Coconut sugar
2 tablespoon tomato paste
1/2 teaspoon sea salt
1 medium red Onion, (halved)

Curry Sauce

20 g olive oil
1 medium red Onion, (halved)
400 ml light coconut milk
1 long red chilli
1/2 bunch fresh coriander (roughly chopped & remove thick stems)
4 kaffir lime leaves, shredded and stem removed
1 tablespoon soy sauce
grated zest and juice of 1 lime
salt and pepper to taste
coriander to serve

Eggplant

500 g eggplants or 3 medium size, (peeled if prefered)
fine sea salt

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6

45min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Gluten free Lactose free Vegetarian Nut free Main course

Recipe's preparation

1. Slice the eggplant into 1 1/2 cm rounds and then quarter or half the pieces. Coat lightly with salt and leave for 30 mins. Rinse of salt and pat dry with clean towel.

Tomato Paste

2. Place spring onion, red onion halved, chilli and garlic. Chop for 3 secs on spd 7. Saute on 100C, 3.5 mins on spd 1.

3. Add tomatoes, ginger, sugar, paste and sea salt. Cook for 6.5 mins, 100C on spd 1.

4. Blend for 30 secs on spd 9. Set aside paste mix or leave in bowl if you have another bowl to use.

Curry Sauce

1. Place onion and chilli in bowl and chop on spd 7 for 3 secs. Scrape sides and saute on 2 mins, 100C on spd 1.

2. Add eggplant and cook on Reverse, 10mins, 100C on spd 1.

3. Combine paste mixture, coconut milk, coriander, kaffir lime leaves, soy sauce, lime zest and juice and salt and pepper if desired. Mix on Reverse for 5 secs on spd 2.5.

4. Cook for 12 mins, Reverse, 100C on spd 1.

5. Serve with quinoa, rice or toasted wraps.

Accessories you need

Spatula TM5/TM6
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Tip

*If you like less heat only add 1 chilli.

This recipe has been converted from the following site: //www.mydarlinglemonthyme.com/2013/04/tomato-eggplant-curry-with-chilli-lime.html.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.