Cooked - Eggplant Curry In Coconut Milk

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Eggplant Curry In Coconut Milk

4.0

2 eggplants

14 oz coconut milk

2 tsp tomato paste

Some cilantro/coriander

1 onion, thinly sliced

3 garlic cloves, pressed

1 tbsp grated ginger

1 tsp red chilli flakes

2 tsp garam masala

1 tbsp mustard seeds (optional)

2 tbsp cumin seeds (optional)

Olive oil

Cut the eggplants into big pieces and heat them up in the microwave for 4 minutes. Heat up a dash of olive oil in a big pan and sauté the eggplant until tender and slightly browned. Set aside.
Add some more oil to the pan and throw in the ginger, the garlic and the chilli flakes. Cook for 1 minute. Add the chopped onion, and cook over low heat for 4 to 5 minutes.
Add the tomato paste, the garam masala, the coconut milk and the eggplant. Bring to a boil, lower the heat and let simmer for 10 minutes.
Sprinkle with fresh coriander, serve with basmati rice (or yellow rice) and enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created this week

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