Description
A delicious and creamy eggplant coconut curry, perfect for a quick and healthy meal.
Ingredients
Scale
- 2 medium eggplants, diced
- 1 can (13 oz) full-fat coconut milk
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons curry powder
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Prepare your ingredients: dice the eggplants and chop the onion, garlic, and ginger.
- In a large skillet over medium heat, add vegetable oil and sauté the onion for about five minutes until translucent.
- Add garlic and ginger; cook until fragrant.
- Stir in the diced eggplant and cook for about seven minutes until softened.
- Mix in curry powder and sauté for one minute.
- Pour in coconut milk and bring to a gentle simmer for ten minutes until slightly thickened.
- Taste and adjust seasoning if needed; garnish with fresh cilantro before serving.
Notes
- This dish pairs well with rice or naan.
- Adjust spice level by adding more or less curry powder.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg