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Eggplant, Celery, and Coconut Curry
2026 June 12
Ingredients for 4 people
- 300 g aubergines
- 200 g celery stalks
- 2 tomatoes
- 2 tbsp coconut oil
- 2 tsp raw cane sugar
- A little natural rock salt
- 200 ml coconut milk
- Fresh basil
- 1 tsp yellow mustard seeds
- 2 tsp fresh ginger
- 1 ½ tsp turmeric
- 1 tsp ground coriander
- ½ tsp cumin
- ½ tsp cardamom
- 1 pinch asafoetida
- 3 pinches of allspice
- 3 pinches of cinnamon
Preparation
Wash the aubergines and cut them into 2 cm thick slices. Cut these in half and dice into cubes of approx. 1½ cm. Place in a bowl, mix with a little salt and leave to stand for a while.
Make a small cut at the base of the tomatoes and blanch them briefly in boiling water. Peel the tomatoes and dice them very finely.
Cut the celery stalks into 1 cm wide pieces.
Heat the coconut oil and pop the mustard seeds in it (be careful not to let them burn).
Briefly toast the cane sugar and the finely chopped ginger until the sugar caramelises. Add the drained aubergine pieces, celery stalks and the remaining spices, and continue to toast gently.
Pour in the coconut milk and add the tomato pieces.
Add a little water if necessary. Leave the curry to simmer gently for 20 minutes. Season to taste with salt and sprinkle with fresh basil.
