Easy Eggplant Curry

Easy Eggplant Curry

  Ready in : 45 mins

The recipe Easy Eggplant Curry can be made in roughly 45 minutes. One serving contains 139 calories, 3g of protein, and 8g of fat. This recipe serves 6. For 95 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. It is a very affordable recipe for fans of Indian food. 14 people were glad they tried this recipe. Head to the store and pick up tomatoes, centimeters piece of ginger, cumin seeds/ground cumin, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Overall, this recipe earns a solid spoonacular score of 51%. Similar recipes include Easy Eggplant Curry, Easy Eggplant Curry, and Easy Eggplant Curry.

Ingredients

eggplants

eggplants

2 medium

ghee/vegetable oil

ghee/vegetable oil

3 tablespoons

onion

onion

1 medium

centimeters piece of ginger

centimeters piece of ginger

2

garlic

garlic

6 cloves

fennel seeds

fennel seeds

1 teaspoon

cumin seeds/ground cumin

cumin seeds/ground cumin

1 teaspoon

ground coriander

ground coriander

1 tablespoon

ground turmeric

ground turmeric

0.5 teaspoon

a pinch of chilli powder

a pinch of chilli powder

0.5 teaspoon

sea salt

sea salt

1 teaspoon

tomatoes

tomatoes

14 oz

Cooking in Steps

  1. 1
    Wash eggplants and dice into 2 cm cubes.

    eggplant

    eggplant

  2. 2
    Heat ghee/oil in a large frying pan over medium heat.

    ghee

    ghee

    cooking oil

    cooking oil

    frying pan
    frying pan
  3. 3
    Add the onion and cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage).

    onion

    onion

  4. 4
    Add the grated ginger, crushed garlic, fennel and cumin seeds (if using, if you are using cumin powder however, add in the next stage with the other ground spices). Cook for about 2 minutes until garlic and ginger are fragrant.

    ground cumin

    ground cumin

    cumin seeds

    cumin seeds

    fennel

    fennel

    garlic

    garlic

    ginger

    ginger

    spices

    spices

  5. 5
    Add ground coriander, turmeric, cayenne/chilli powder and salt. Cook for 30 seconds.

    ground coriander

    ground coriander

    chili powder

    chili powder

    turmeric

    turmeric

    ground cayenne pepper

    ground cayenne pepper

    salt

    salt

  6. 6
    Add the diced eggplant and stir well to coat evenly with spices.

    eggplant

    eggplant

    spices

    spices

  7. 7
    Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes. Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be.

    tomato

    tomato

  8. 8
    When the sauce has thicken and the eggplant is meltingly soft, check the seasoning once more.

    seasoning

    seasoning

    eggplant

    eggplant

  9. 9
    Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!

    fresh cilantro

    fresh cilantro

    cooked rice

    cooked rice

    coriander

    coriander