Brussels sprouts and eggplant curry! Ok, not a perfect seasonal combination in our latitudes, but really very tasty! Especially together with our kimchi style herb!
Heat coconut oil in a large saucepan over medium-high. Sweat the onion for a few minutes while stirring, add the garlic and fry briefly. Add the ginger and turmeric, reduce the heat and sauté while stirring constantly.
Add the aubergine cubes and apple pieces and sauté. Add coconut milk, Brussels sprouts and apple cider vinegar and cook covered for about 15 minutes until the Brussels sprouts are done. Meanwhile, optionally cook pasta.
Serve the curry with kimchi herb and noodles.
1 aubergine(s), cut into pieces
300 grams of Brussels sprouts
1 onion, peeled and finely diced
1 small apple, cut into pieces
1-2 tbsp coconut oil
400 ml coconut milk
2 garlic cloves(s), pressed
2 cm ginger, peeled and grated
2 tsp turmeric powder
1 tbsp apple cider vinegar
1/2 glass of SUUR Kimchi style
optional: soba or udon noodles