Eggplant and Mango Curry

This curry is all about the textures – velvet smooth of the eggplant and the juicy softness of the mango.  I am going though a phase of mango with everything, so, lookout for a spate of mango recipes.

Serves 2

Ingredients

I medium sized eggplant chopped

½ mango chopped into squares the same size as the eggplant

½ capsicum sliced

1 small onion sliced

i/2 tsp crushed garlic

1 stick of celery sliced

Small bunch of spinach chopped

1 tomato sliced

1 cup of coconut milk

½ tsp. turmeric

Dash chilli flakes

Vegetable stock cube

½ tsp finely chopped ginger

Bunch fresh coriander

2 tbsp oil (I use rice bran oil)

Fry the onion, capsicum and celery for a few minutes, add the eggplant, ginger, garlic, chilli and turmeric.  Fry for a further 2 minutes and then add the coconut milk. Cook for 10 minutes and then add the tomato and spinach.  When the spinach has wilted, and the eggplant is soft, add the mango and coriander. Cook for a further 2 minutes.

Serve with coconut rice or basmati and wild rice