Beetroot and Eggplant Curry with Lime
Beetroot and Eggplant Curry with Lime is a tantalizing and nutritious dish that combines the creaminess of coconut milk with the sweet flavor of beetroot and the slightly smoky aroma of eggplant. The citrusy freshness of lime creates a perfect balance, while the cilantro adds exotic notes to the dish. This recipe is easy to prepare, yet special, and is guaranteed to impress everyone at the table.
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Ingredients for this recipe
Servings: 4
300
g
Beetroot
400
g
Eggplant
400
ml
Coconut Milk
2
tsp
Curry Powder
10
g
Ginger
2
cloves
Garlic
1
Red Onion
20
ml
Olive Oil
1
Lime
10
g
Fresh Cilantro
1
tsp
Salt
1
tsp
Black Pepper
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Preparation Steps
1
Peel the beetroot and dice it. Dice the eggplant as well, and lightly salt it. Let it sit for 10 minutes, then pat dry to remove excess moisture.
2
Heat olive oil in a large skillet or wok. Sauté the eggplant until golden brown. Set aside.
3
Finely chop the red onion, garlic, and ginger. In the same skillet, sauté them for 2-3 minutes, until fragrant.
4
Add the diced beetroot, then sprinkle with curry powder. Pour in the coconut milk and simmer over medium heat for 15 minutes, or until the beetroot is tender.
5
Return the eggplant to the curry and cook for another 5 minutes, allowing the flavors to meld together.
6
Season the curry with salt, pepper, and freshly squeezed lime juice. Before serving, garnish with fresh cilantro.
