Cooked - Aubergine Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Aubergine Curry

4.0

2 tablespoons coconut or avocado oil

2 aubergines (eggplants) (cut into 1" cubes)

1 white or yellow onion (diced)

6 garlic cloves (minced)

½" knob fresh ginger root (grated or minced)

2 tablespoons tomato paste

1 tablespoon curry powder

1 tablespoon coconut sugar (or sweetener of choice)

1 teaspoon cumin seeds

1 teaspoon ground coriander

1 teaspoon garam masala

¼ teaspoon red chili flakes ((optional))

1 13.5-ounce can full fat coconut milk

1 13.5-ounce can water (I simply fill the coconut milk can with water!)

2 tablespoons fresh cilantro (chopped)

Sea salt or pink salt (to taste)

In a large pot or pan heat oil over medium-high heat. Add aubergine/eggplant. Saute for 7 minutes. Set aubergine/eggplant aside.
To the same pan add garlic, ginger and onion. Saute for 5 minutes.
Return the eggplant to the pan. Add tomato paste, curry powder, coconut sugar, cumin seeds, coriander, garam masala and red chili flakes. Stir until all is well incorporated.
Add coconut milk and water. Turn heat to high, bring to a boil, then reduce to a simmer. Simmer for 15 minutes or until a nice creamy consistency is achieved.
Turn off heat and stir in cilantro. Salt to taste.
Serve and enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 101 weeks ago

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