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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
  • 6
    45min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
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Recipe's preparation

  1. 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.

     

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11

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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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