Eggplant, Sweet Potato & Chicken Curry

Curry Paste

1 tbspn coconut or peanut oil
4 garlic cloves
4cm piece galangal
1 lemongrass stick white part only
2 lime leaves
3 cloves
1 cardamom pod
2.5cm cinnamon bark
1 red onion, chopped
3 red Chillis, deseeded and chopped
1 star anise
1 tbspn sea salt

Gently fry the coconut oil or peanut oil with onion, garlic, galangal & lemongrass until the onion is cooked through, remove from pan and blend to a paste and set aside. Dry fry the cloves, cardamom, cinnamon bark, star anise, chilli & lime leaves. Grind the dry ingredients in a mortar and pestle or a good blender and stir through the paste and add salt.

500ml coconut cream
500g chicken thighs
1 large eggplant, diced
1 large sweet potato, diced
1/2 cup peas
500ml The Art of Whole Food Beef Broth
1 tbspn palm sugar
1 tbspn tamarind paste
ΒΌ cup roasted peanuts
Handfull chopped coriander
Squeeze of lime juice

Cook the coconut cream until it starts to split, add the curry paste and cook for 5 mins. Add 500ml of the beef broth, the diced eggplant, sweet potato & chicken and simmer for 30 mins, add peas, stir through palm sugar, tamarind paste, lime juice to taste and garnish with roasted peanuts and coriander.

Serve with steamed rice or quinoa.