Stuffed Aubergines in Coconut Curry

Baby eggplants are roasted and then stuffed with a masala mixture then simmered in a rich and creamy coconut curry sauce. This sauce is so thick and creamy and slightly sweet you’ll want to slurp up every last drop and then lick the bowl clean. I’m not ashamed…..

For the Curry:
1 c yogurt
2 c water
1/4 c chickpea flour (besan)
1 t salt
1/2 t turmeric
1/4 t red chili powder

Remaining Ingredients:
1/4 cup raw peanuts
1/4 cup sesame seeds (not toasted)
1/4 cup unsweetened coconut flakes
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon black pepper
2-4 tablespoons coconut oil {divided}
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
2 inch piece of ginger root, peeled and finely chopped
3/4 cup diced red onion

View the full recipe at Simply Healthy Family →