Eggplant Curry

Eggplant Curry

  Ready in : 360 mins

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, Eggplant Curry might be a recipe you should try. For $2.77 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains about 11g of protein, 14g of fat, and a total of 266 calories. 2 people have tried and liked this recipe. If you have ground coriander, garlic, eggplants, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 6 hours. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is good.

Ingredients

cayenne pepper

cayenne pepper

0.25 teaspoon

coconut milk

coconut milk

1 cup

cumin

cumin

2 tablespoons

eggplants

eggplants

2

garlic

garlic

6 cloves

ginger

ginger

1

greek yogurt

greek yogurt

1 cup

ground coriander

ground coriander

1 tablespoon

heirloom tomatoes

heirloom tomatoes

2 large

pepper flakes

pepper flakes

1 teaspoon

salt

salt

4 servings

turmeric

turmeric

2 teaspoons

onions

onions

2

Cooking in Steps

  1. 1
    Heat about cup of the coconut milk over medium heat in a large skilled. Saut the onion and garlic using the coconut milk as oil until soft and beginning to brown, about 12 minutes.Put all the eggplant and tomato into a 6-quart or larger crockpot. In a bowl, combine all spices and stir them together.

    coconut milk

    coconut milk

    eggplant

    eggplant

    garlic

    garlic

    spices

    spices

    tomato

    tomato

    onion

    onion

    cooking oil

    cooking oil

    slow cooker
    slow cooker
    bowl
    bowl
  2. 2
    Pour the coconut milk, all the spices, salt and ginger into the crock; once the onion and garlic is finished sauting, pour contents of the skillet into the crock and mix everything together. Turn crock pot on high and allow the curry to cook for 6 to 8 hours, checking it periodically to stir.About a half an hour before you serve the curry, add the Greek yogurt and mix it into the curry before allowing it to cook an additional 30 minutes.Follow directions on the back of your quinoa package (I typically do a 2:1 water to quinoa ratio and simmer for about half an hour).

    coconut milk

    coconut milk

    greek yogurt

    greek yogurt

    garlic

    garlic

    ginger

    ginger

    quinoa

    quinoa

    spices

    spices

    onion

    onion

    water

    water

    salt

    salt

    slow cooker
    slow cooker
    frying pan
    frying pan
  3. 3
    Serve the curry over quinoa and add a dollop of Greek yogurt on top.

    greek yogurt

    greek yogurt

    quinoa

    quinoa