This delicious dish was created while hosting a curry night with some great friends. I had some serious spice already in dishes on the table and wanted to create something milder but still delicious. Full of texture and flavour and this was a hit. It actually could be a meal in itself, and is a perfect bowl of comfort food.

Ingredients
4 medium potatoes peeled and chopped into cubes 

1 eggplant sliced and cut into cubes

4 garlic cloves, crushed 

1 medium red onion finely sliced 

⅓ cup corn flour 

1 teaspoon salt 

1 can coconut cream 

2 teaspoons fennel seeds 

1 teaspoon cumin seeds 

½ cup water

3 cups baby spinach 

Method


Preheat your oven to 180-190°C degrees 

Place potatoes in a heatproof bowl and add ½ teaspoon salt and cover with cold water- set aside 

Place diced eggplant in a plastic bag or bowl with 1 teaspoon salt and corn flour. Give the bag a good shake to coat the eggplant. 

On a baking tray lined with baking paper, drizzle a little olive oil and place the eggplant onto the tray in a single layer. Bake for 25 mins or until the eggplant is golden and crisp on the edges. 

While your eggplant is baking you can start on the sauce.

In a large saucepan add 3 tablespoons of olive oil and bring to a medium heat.  Add the cumin and fennel seeds and stir until fragrant.  Add the onions and stir until they become tender. Now add the garlic. Drain your potatoes and add them to the onions stirring regularly when the onions and potatoes are cooked add half of the coconut milk and place a lid on to the pan. Reduce heat to medium-low cook for 10 minutes. If the coconut milk has reduced too much add some more from the can. Finally add the spinach and stir through the potatoes. Just before serving add the crunchy eggplant and season to taste.