Spicy Eggplant Curry with Fragrant Yogurt Sauce

Melt a knob of butter in a pot or saucepan over medium-high heat. Fry half each of the garlic and ginger paste for 1 minute, then add the rice, half of the yellow curry spices and 180ml stock per person (see Tip). Bring to a boil, then reduce the heat and cook the rice for 10 minutes, stirring occasionally. Remove from the heat and set aside until serving, covered.

Tip: add more boiling water to the rice if it becomes too dry.

In the meantime, heat the sesame oil in a deep frying pan over medium-high heat. Fry the red chili pepper and the white part of the scallions with the rest of the ginger paste for 1 minute. Stir in the garam masala* and the rest of the yellow curry spices and fry for 1 more minute. Add the eggplant and the rest of the garlic and fry for 3 - 4 minutes, covered.

*Take care, this ingredient is spicy! Use as preferred.

Remove the lid and then fry for another 3 - 4 minutes or until the eggplant turns golden-brown. Finely chop the coriander and cut the lime into six wedges. In a small bowl, combine the yogurt with half of the coriander. Squeeze in 1 lime wedge per person and mix well to combine. Season to taste with salt and pepper.

Dice the tomato, then add it to the vegetables and fry for 1 - 2 minutes. Add the coconut milk, the passata and the rest of the stock. Bring to a boil, then reduce the heat to medium and allow to simmer for 8 - 10 minutes. Season to taste with salt and pepper (see Tip).

Tip: taste the curry and add some honey or sugar if preferred.