Coconut Vegetable Curry recipe

Ingredients:
1 large eggplant cut into 1 inch cubes
1 tablespoon salt
2 tablespoon
olive oil
2 garlic cloves, minced
1 fresh green chili
1 teaspoon
grated root ginger
1 onion, finely chopped
2 teaspoons garam
masala
1 teaspoon ground tumeric
1 tbsp tomato paste
3 cups
vegetable broth
1 tablespoon lemon juice
8 oz potatos, diced
1 cup
cauliflower florets
8 ounces pumpkin, chopped
8 ounces frozen green
beans
2/3 cup coconut milk
salt and pepper
2 tbsp shredded coconut
to serve

Procedures:
1. Layer the eggplant in a bowel, sprinkling with salt as you
go. Set aside for 30 minutes.

2. Rinse well under cold running water
to remove all the salt. Drain and pat dry with kitchen paper. Set
aside.

3. Heat the oil in a large pan. Add the garlic, chili, ginger,
onion and spices and fry over a medium heat, stirring occasionally for 4-5
minutes, until lightly browned.

4. Stir in the tomato paste, broth,
lemon juice, potatoes and cauliflower and mix well. Bring to the boil, lower
the heat, cover and simmer for 10 minutes.

5. Stir in the eggplant,
pumpkin, green beans and coconut milk and season to taste with salt and
pepper. Return to the boil and continue to simmer, uncovered, for a further
15 minutes, or until tender.

6. Serve immediately garnished with
coconut and thick slices of rye bread.