My vegetable garden consists of six triangles arranged in the shape of a mandala, with an olive tree in the middle and a seat around it. It is my sanctuary where I find quiet, contentment, and peace.
When I work in the garden, I usually start from one triangle and work my way around until all are rotated, weeded, mulched and planted to satisfaction. By the time I finish with triangle six, it is time to start at the beginning again and around I go—a cycle or circle of meditation. There are bees, butterflies, snails, giant juicy green caterpillars, foxes, woodpeckers, parrots, and a mole that drives me incessantly crazy. But my favourite of all is my friend, the kingfisher. In the triangular closest to us is a knobbly stick, which I especially put in for my friend, the elegant but grand kingfisher, to sit on. And he does sit there but always flies off before I can get close to appreciating him and his long beak and aqua-blue wings.
At present, I am up to triangle six, with the last of all the Summer things growing at their dreary end but still with edible fruit. This is where the eggplant plant is, a little unruly but full of black globes. I have been trying to use them in all different ways, one being this lovely fragrant curry. The sweet potato and aubergine absorb all the beautiful, complex flavours.
SPICED AUBERGINE & SWEET POTATO CURRY
serves 4
ingredients
1 medium eggplant
1 small sweet potato
12 cherry tomatoes
3 Tbsp ghee/peanut oil
1-inch knob ginger, grated
3 cardamom pods
½ tsp turmeric powder
2 cups water
⅓ cup red lentils, well rinsed
1 Tbsp tomato paste
½ tsp sambar powder (or chilli powder)
voggarane
½ tsp mustard seeds
1 tsp cumin seeds
⅛ tsp asafoetida powder
a handful of spinach/kale
½ cup fresh coriander, chopped
salt and pepper, to taste
preparation
- Prepare the aubergine: cut into 1 cm circles and then into small cubes. Place in a colander, salt well, and set aside to draw out the bitter juices for 10 minutes. Peel the sweet potato: cut into small cubes and finely chop the tomatoes.
- Pat the aubergine with kitchen paper and place it in a large, non-stick frying pan over medium-high heat. Add the ghee/oil and heat until almost smoking. Fry the aubergine until golden brown on both sides, then remove and drain on a kitchen towel.
- Place a heavy-bottomed pot over medium heat. Add the fried aubergine, sweet potato, tomato, ginger, cardamom, and turmeric—simmer for 10 minutes.
- Pour in 2 cups water, lentils, tomato paste, and sambar powder. Simmer for 20 – 30 minutes until the lentils are broken down and soft.
prepare the voggarane
- Heat a little ghee in a small pan. Add the mustard seeds, and when they start to splatter and pop, add the cumin seeds and asafoetida—fry for a few seconds.
- Pour the voggarane into the curry and add a handful of spinach and kale. Gently warm through.
- Season with salt and pepper, and add coriander. Taste and adjust the seasoning if needed. Serve with rice and drizzle with ghee when serving.
Goodness shared from Stacey
2 responses
Wow! You have an incredibly beautiful garden! What joy!
I am a man who doesn’t cook very often. Wanted to make my VERY deserving wife a meal. Easy recipe and the result was gorgeous. Thank you.