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Martinique Sweet Potato Coconut Curry with Eggplant and Pineapple


3/4 tsp cumin seeds
3/4 tsp coriander seeds
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp black peppercorns
1/4 tsp whole cloves
3/4 tsp ground turmeric

2 large cloves garlic, finely chopped
1 onion, roughly chopped
1 red chili, deseeded and chopped
1 tsp salt
2 tbsp olive oil
1 large eggplant, cut into 2 cm cubes (1 lb)
1 large sweet potato, scrubbed and cut into 2 cm cubes (1 lb)
400 mL coconut milk
400 mL vegetable broth
2.5 tbsp tamarind concentrate
2 bay leaves
1/2 small pineapple, core removed, cut into 2 cm cubes
1/2 lime, juiced
2 tbsp dark rum (optional, we didn’t use it)
a handful of fresh coriander, chopped plus leaves for garnish



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