Summary

Ingredients

• 1 eggplant (s)
• 250 g potato (s), peeled
• 1 onion (s)
• 2 small cloves garlic
• 2 small banana (s)
• 200 ml coconut milk
• 150 ml orange juice
• 150 ml vegetable stock
• 1 tablespoon Thai curry paste, red
• 1 tablespoon coconut flakes
• 1 teaspoon turmeric
• salt
• 5 tablespoon oil, neutral

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Instructions

1. Clean the aubergine, cut into approx. 2 cm cubes, sprinkle lightly with salt and leave to stand for 20 minutes.
2. Peel and wash the potatoes and cut into approx. 1.5 cm cubes. Peel the garlic and dice very finely. Cut the onion into wedges.
3. Heat 3 tablespoons of oil in a pan. Dab the aubergines with kitchen paper and fry on all sides in the hot fat. Remove from pan and set aside. Heat the rest of the oil in the pan. Sweat the turmeric, garlic and onion. Add the potatoes, coconut flakes and curry paste, mix well and fry briefly. Add eggplant, fill up with vegetable stock and orange juice. Simmer the curry closed for 20 minutes.
4. Pour in coconut milk, add sliced bananas and cook for another 10 minutes at a low temperature. Season to taste with salt.
5. Rice or flatbread go very well with this.