Eggplant Curry

Name: Eggplant Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: Eggplants 2 ea; Onion 100 g; Tomato 100 g; Coconut milk 250 ml; Curry powder 2.5 tbsp; Minced garlic 1 tbsp; Minced ginger 0.5 tsp; Vegetable oil 2 tbsp; Water 100 ml; Salt 0.5 tsp

Quick answer

Total time: 40 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

The eggplant is cut into big cubes and browned on its cut faces before it goes anywhere near the coconut milk curry sauce.

Raw eggplant would drink up oil and liquid and go limp; seared first, the cubes keep their corners after simmering and taste toasty where they hit the pan.

Ingredients

servings

IngredientAmount

Eggplants2 ea

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Instructions

6 steps

1

Cut the eggplants into 2 cm cubes.

Finely chop the onion and tomato.
2

Heat vegetable oil in a pan, sear the eggplant cubes until browned on all sides, then remove and set aside.
3

Add a bit more oil to the same pan, and sauté the onion, garlic, and ginger until golden brown.
4

Add the chopped tomato and cook for 2 minutes, then stir in the curry powder and mix well.
5

Pour in the coconut milk and water, simmer over low heat until smooth, then add the seared eggplants back into the pan.
6

Simmer on low heat for 8 minutes until the eggplant absorbs the curry flavor, and adjust the seasoning with salt.