Eggplant Curry

Name: Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 eggplant; 2 Tbsp olive oil (30 mL); 1 shallot (finely chopped, about ½ cup); 3 cloves garlic (minced); 2 tsp garam masala; 1 tsp each cumin, coriander, smoked paprika, salt; 1 14-oz coconut milk (400 g); 1 14-oz can diced tomatoes (400 g); To serve: rice, cilantro

4.6

(7)

www.liveeatlearn.com

Your recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 2

Author : Sarah Bond

aubergine curry eggplant curry indian aubergine curry

Ingredients

Remove All · Remove Spices · Remove Staples

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Rice: If serving with rice, get that started now.

Step 2

Eggplant: Cut the eggplant into bite-sized cubes. Heat oil in a large pot or pan, then add cubed eggplant. Cook until eggplant begins to brown and become soft, about 5 minutes.

Step 3

Flavor: Add the shallot and garlic to the pan, continuing to cook until shallot is soft and fragrant, another 2 minutes.

Step 4

Spices: Stir in garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant.

Step 5

Cans: Add the can of coconut milk and (undrained) diced tomatoes. Bring to a gentle simmer, cover, and let cook for 15 minutes.

Step 6

Serve: Serve warm over rice, topped with fresh cilantro.