Many of the ingredients of the curry are exchangeable. In this recipe I used almond milk, but you could also use coconut milk instead. Any of the vegetables can be exchanged, if you don't have one or the other at home. The first time I made this curry I used squash instead of the aubergine.
serves 2 - 3
- 1/2 lb brussel sprouts
- 1/2 onion
- 7 oz extra firm tofu
- 1/2 of a small squash or 2 cups diced aubergine
- 1 banana
- 1/2 tbsp chili flakes (depending on how spicy you want it)
- 3 cloves of garlic
- 1 can coconut milk or 1 cup almond milk
- 1 cup water
- 1/2 tsp whole caraway seeds or powder
- 1/2 tsp whole fennel seeds or powder
- 1/2 tsp whole cardamom seeds or powder
- 1/4" size piece of fresh ginger (grated)
- 1/4" size piece of fresh turmeric (grated) or 1 tsp turmeric powder
- salt and pepper to taste (start with 1 tsp each)
- 2 - 3 tbsp olive oil
- juice of 1/2 lime
Chop the onion and garlic into small cubes. If you are using whole caraway, fennel and cardamom seeds, use passel and mortar to grind them up. In a wok pan roast the chopped onion, garlic, grated ginger and turmeric and all the spices until the onion is golden brown. Add the cubed aubergine or squash and the brussel sprouts (cut in half) and roast for about 5 minutes. Make sure to stir everything regularly, so it doesn't burn. After quickly frying all the vegetables, add the water and coconut or almond milk and let it come to a boil. With a lid let the curry simmer for about 25 minutes or until the brussel sprouts are cooked. Make sure to stir the curry every so often. Add the squared tofu and mashed banana and let it simmer for another 5 minutes.
You can eat the curry plain, or serve it with any grain. In this case I made some brown rice, but white rice, quinoa or millet are delicious too!
Before serving the curry, drizzle some of the lime juice on the curry! It gives it an amazing flavor!