Coconut Curry Eggplant and Potatoes

• I large eggplant chopped in cubes
• 2 – 3 medium potatoes chopped in cubes
• 1 bell pepper chopped (any colour, I like to mix the colours)
• 1 medium onion chopped
• 2 gloves garlic crushed
• ½ inch ginger chopped
• 2 teaspoons Esmen’s Curry Powder
• 2 tablespoons coconut oil
• ½ cup coconut milk
• Salt and Pepper to taste

Method

1. Heat oven to 350 degrees F.
2. Heat 1 tablespoon coconut oil in the oven on the baking tray for approximately 3 minutes.
3. Season eggplant and potatoes with salt and pepper and 1 teaspoon of Esmen’s Curry Powder.
4. Add the seasoned eggplant and potatoes to the baking tray and toss around to cover them in the coconut oil.  Roast for about 25 – 30 minutes.
5. In a large skillet, heat 1 tablespoon of coconut oil, then add 1 teaspoon of Esmen’s Curry Powder and cook for 1 minute.
6. Then add onion, garlic, ginger, and bell pepper and cook for 5 minutes.  Next add the coconut milk and cook for another 5 minutes.
7. Then add the roasted eggplant and potatoes, stir together and then cover and cook on low heat for another 10 minutes.

This is a delicious side dish.  You can also add chickpeas for protein.