Morrish Eggplant Curry (aka kid friendly South Indian Brinjal Curry)

We love this veggie filled and flavoursome curry in our house. We add in chilli at the end for the adults at the table, but it is a kid and baby friendly curry- One dish for the whole family!

Suitable for:

6 + months- just mash the peas and chickpeas so not a choking hazard.

Allergens:

No common allergens in this one!

Ingredients:

• 1 tsp olive oil

• 2 onions finely diced

• 4-5 cloves of garlic minced

• 1 tsp minced ginger

• 1/8 tsp ground cloves (I often used 2-3 whole ones because I am lazy- we call these “surprises” in our finished dish but would use ground if you have it!)

• 1/4 tsp cardamon

• 4 tsp ground cumin

• 4 tsp ground coriander

• 1/8 tsp ground pepper

• 3/4 tsp black mustard seeds

• 140g small tin of tomato paste

• 1 can coconut milk

• 2 large eggplants (chopped into large finger length pieces, salted (1/2 tsp) and tossed in oil (2 tsps)

• 1 x box frozen spinach (250g)

• 1 cup frozen peas

• 1 x tin of chickpeas drained and rinsed

• 1 cup of water if needed (or low salt stock)

Method:

• Preheat oven to 180 degrees and line a baking tray with baking paper. Put your eggplant that has been chopped and tossed in salt and oil on it. Cook for 20-30 minutes until soft and browned/caramelised. Remove from the oven.

• While your eggplant is baking away- time to cook your base for the curry

• Add your olive oil, onion and garlic into a pan on the stove top. Cook until soft.

• Add in your ginger and spices (cloves, cardamon, cumin, coriander, pepper and mustard seeds). Cook for 3-4 minutes until fragrant. Stir often and don’t let burn

• Now add in your tomato paste and stir in.

• Add in your eggplant, chickpeas and then your coconut milk.

• Cook for 15-20 minutes until the eggplant is melting/falling apart

• Add in the peas and spinach and cook for a further 5 minutes

• Water/stock- is there if your curry is getting too thick and needs to be thinned out.

Serve it with:

flat breads or rice!