Eggplant Curry with Black Beans and Ginger
Moves Qi, Circulates Blood, resolves stasis, removes obstruction from the collateral vessels
Ondersteunt bij:
Supports stabbing pain at fixed location, varicose veins, spider veins, dark lips, clotting tendency, bruising, delayed menstruation with clots, purplish-red tongue with dark spots
Ingrediënten
- 2 large eggplants (diced)
- 1 can black beans (400g, drained)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 4 cm fresh ginger (grated)
- 2 tbsp coconut oil
- 2 tbsp turmeric powder
- 2 tsp black peppercorns (freshly ground)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 400 ml diced tomatoes (canned)
- 200 ml coconut milk
- Optional: fresh cilantro (for garnish)
Bereiding
- Sprinkle eggplant cubes with salt and let drain for 15 minutes (removes bitterness). Rinse and pat dry.
- Heat coconut oil in a deep pan. Sauté onion for 3 minutes until translucent.
- Add garlic, ginger, cumin and coriander. Cook for 1 minute.
- Add turmeric and black pepper. Stir well.
- Add eggplant cubes and fry for 5 minutes until they start to soften.
- Add diced tomatoes and black beans. Bring to a boil.
- Simmer for 15 minutes on low heat.
- Stir in coconut milk and heat for 2-3 minutes without boiling.
- Garnish with fresh cilantro. Serve hot with rice.
Gebruiksadvies
Eat as warm meal, 2-3 times per week. Serve with basmati rice or quinoa. Preferably eat in the afternoon or evening for optimal absorption. Avoid cold drinks afterwards.
Contra-indicaties
Not for use with acute bleeding, stomach ulcers, severe yin deficiency with night sweats, or pregnancy (large amounts of turmeric). Caution with gallstones and kidney stones (oxalates in eggplant).