By Guest
Prepare the ingredients: Dice the eggplant into 1-inch cubes, chop the tomatoes, and thinly slice the onion. Mince the garlic and ginger.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
Add the minced garlic and ginger to the pan, cooking for an additional 2 minutes until fragrant.
Stir in the curry powder, mixing well with the onion-garlic-ginger mix. Cook for another minute to toast the spices.
Add the diced eggplant to the pan, stirring to coat the pieces with the spice mixture. Cook for about 5-7 minutes, until the eggplant starts to soften.
Add the chopped tomatoes to the pan, along with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine and let it cook for about 5 minutes until the tomatoes soften.
Pour in the can of coconut milk, stirring well to combine. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for about 15 minutes, stirring occasionally.
Check the seasoning and adjust salt and pepper if needed. The curry is finished when the eggplant is fully cooked and tender, and the sauce has thickened slightly.
Serve the curry hot, either on its own or over rice or quinoa for a complete meal.
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By Guest
This recipe is ready in 40 minutes and features Eggplant, Tomatoes, Onion and other delicious ingredients. Contains 300 calories total.
Prepare the ingredients: Dice the eggplant into 1-inch cubes, chop the tomatoes, and thinly slice the onion. Mince the garlic and ginger.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
Add the minced garlic and ginger to the pan, cooking for an additional 2 minutes until fragrant.
Stir in the curry powder, mixing well with the onion-garlic-ginger mix. Cook for another minute to toast the spices.
Add the diced eggplant to the pan, stirring to coat the pieces with the spice mixture. Cook for about 5-7 minutes, until the eggplant starts to soften.
Add the chopped tomatoes to the pan, along with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine and let it cook for about 5 minutes until the tomatoes soften.
Pour in the can of coconut milk, stirring well to combine. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for about 15 minutes, stirring occasionally.
Check the seasoning and adjust salt and pepper if needed. The curry is finished when the eggplant is fully cooked and tender, and the sauce has thickened slightly.
Serve the curry hot, either on its own or over rice or quinoa for a complete meal.
Calories per Serving: 300
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