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Export 16 ingredients for grocery delivery
Step 1
Steam the eggplant slices for around 5 mins, until soft.
Step 2
While they are steaming, make the curry paste by blitzing the ingredients in the first section together in a food processor, blender, or by using an immersion blender with a mini food processor attachment.
Step 3
Add the tomatoes to a hot wok over a medium heat, and dry-fry for 3-4 mins, until they begin to soften.
Step 4
Add the eggplant and turmeric, stir well, and continue to cook for another minute.
Step 5
Stir in the curry paste, making sure that everything is well-coated. Stir-fry for three or four minutes, until the 'raw' smell has gone.
Step 6
Mix in the coconut milk, turn down the heat, and allow to simmer for around 10 minutes, until the gravy has thickened.
Step 7
Taste, and season with a smidge of sea salt if necessary.
Step 8
Serve immediately. (Any leftovers can be kept in an airtight container in the 'fridge for up to 3 days.)
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