Eggplant Mashed Potato with Curcuma Sauce

Eggplant Mashed Potato with Curcuma Sauce

By: Rose Marie Jarry, Master Chef at Kronobar

35 minutes, 2 servings, gluten free, vegan.

Ingredients

  • 2 cups potato, diced
  • 1 cup eggplant, diced
  • 1 tablespoon coconut oil

Sauce:

  • 1 tablespoon red onion, chopped
  • 1 pinch cumin powder
  • 1 pinch curcuma powder
  • 1 teaspoon coconut oil
  • 1 pinch vegetable broth powder

Directions

  1. Dice and steam the vegetables for 25 minutes minimum, until they get soft.
  2. Mash them with the tablespoon of coconut oil.
  3. Heat up a saucepan and place all the ingredients from the sauce into it.
  4. Let it simmer medium heat for 3-4 minutes.
  5. Pour the sauce on your serving of mashed vegetables and enjoy!