Savor the rich and aromatic flavors of this gorgeous eggplant curry, a plant-based dish that takes humble eggplants to new heights. Bursting with a harmonious blend of spices and a creamy coconut milk base, this curry is not only absolutely delicious but also a celebration of wholesome, vegetarian cuisine. Follow these simple steps to create a mouthwatering eggplant curry that will leave you wanting more.
Ingredients:
- 2 large eggplants, diced
- 2 tablespoons vegetable oil
- 1 large onion
- 3 cloves garlic
- 1-inch piece of ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 tin of coconut milk
- 1 tin of diced tomatoes
- Salt
- Black pepper
- Fresh cilantro, chopped, for garnish
Instructions:
- In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder. Cook the spices for 1-2 minutes to release their flavors.
- Add the diced eggplants to the pot, stirring well to coat them with the spice mixture. Pour in the coconut milk and diced tomatoes (with their juices). Season with salt and pepper to taste. Bring the curry to a simmer. Cover the pot and let the curry simmer for 20-25 minutes or until the eggplants are tender.
- Adjust the seasoning if needed and garnish the eggplant curry with freshly chopped cilantro. Serve the curry over steamed rice or with warm naan bread. Enjoy!
