Pour the oil in a saucepan (or iron pot) and heat on medium to high heat.
When the oil is hot add the curry powder and stir for about 3 minutes, then add the onion, garlic and pepper sauce. Allow this to cook for another 2 minutes.
Add ¼ cup water and scrape the pot so the bit of cooked curry will release from the bottom of the pan.
Add Kara Coconut Milk Powder followed by the cubed eggplant, potato, green seasoning, salt and black pepper.
Reduce to the lowest setting on your stove with the pot covered. Stir occasionally and monitor. If you notice it sticking to the bottom of the pan, add a few tablespoons of water and place the pot on a smaller burner where the heat will be lower.
Allow to cook for 25 minutes or until the potato is cooked through and the melongene starts to dissolve and “marry” with the potato.
Ingredients
Directions
Pour the oil in a saucepan (or iron pot) and heat on medium to high heat.
When the oil is hot add the curry powder and stir for about 3 minutes, then add the onion, garlic and pepper sauce. Allow this to cook for another 2 minutes.
Add ¼ cup water and scrape the pot so the bit of cooked curry will release from the bottom of the pan.
Add Kara Coconut Milk Powder followed by the cubed eggplant, potato, green seasoning, salt and black pepper.
Reduce to the lowest setting on your stove with the pot covered. Stir occasionally and monitor. If you notice it sticking to the bottom of the pan, add a few tablespoons of water and place the pot on a smaller burner where the heat will be lower.
Allow to cook for 25 minutes or until the potato is cooked through and the melongene starts to dissolve and “marry” with the potato.
