Eggplant curry with coriander raita

Scrumptious and creamy, this eggplant curry abounds with the flavours of India. The eggplant absorbs the flavours of the spicy sauce very well as it cooks, in return imparting its own lovely creaminess to the texture. Extra texture, flavour and a measure of heat are added by the coriander raita. This is a curry that is sure to please.

General

• This is for the slow-cooker function on the instant pot.
• This meal should be eaten with Coriander raita
• Source: Sally Wise, the ultimate slowcooker
• Serves: 4-6 people

Ingredients

• 850g small to medium eggplants, trimmed and cut into 1.25cm cubes
• 1 red capsicum, seeded and cut into 1cm pieces
• 3 red chillies, sliced
• 4 cloves garlic, sliced
• 1½ tablespoons peanut butter
• 2 tablespoons tomato paste
• ¼ cup sweet chilli sauce
• 3 teaspoons apricot jam
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cardamom
• ½ teaspoon caraway seeds (karwijzaad)
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1 tablespoon curry powder or garam massala
• 1 teaspoon salt
• 2 tablespoons plain yoghurt
• 400ml tin coconut milk
• 3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water (optional)
• 60g baby spinach leaves steamed rice, to serve

Procedure

1. To make the curry, place all the ingredients except the cornflour paste, spinach leaves and rice into the slow cooker and stir to combine. Cover and cook on High for 3–4 hours or Low for 6–7 hours or until the eggplant is tender.
2. If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 2 minutes more, adding salt and pepper to taste. Stir in the spinach leaves.
3. To make the coriander raita, grate the cucumber over a cloth (such a as clean tea towel) and then squeeze out the excess liquid. Combine with the remaining ingredients.
4. Serve the curry on steamed rice, topped with a dollop of raita.