Sweet Potato Eggplant Curry with Rice Herb Topping

Ingredients

• 1 piece ginger (10 g)
• 1 small onion (40 g)
• 2 Sweet potatoes
• 1 large eggplant (400 g)
• 1 tbsp Rapeseed Oil
• 1 tsp yellow curry paste (vegan)
• 400 ml coconut milk (9 % fat)
• iodized salt (with fluoride)
• 2 packets reis-fit (8 minute peak-long grain rice)
• 2 tbsp cashew nuts (30 g)
• 0.5 bunch basil (10 g)
• 0.5 bunch coriander (10 g)
• Pepper
• 1 pinch chili flakes

Instructions

1. 1.

   Peel and chop ginger and onion. Clean, peel, and cube sweet potatoes and eggplant.

2. 2.

   Heat oil in a pan. Sauté ginger and onion for 4 minutes over medium heat, add sweet potatoes and eggplant and sauté for 5 minutes. Add curry paste and cook for 2 minutes. Pour in 100 ml water and coconut milk and simmer for 10 minutes over low heat.