Eggplant Curry
Curry is one of the most beloved dishes in Indian cuisine, prepared in countless ways. Eggplant curry is an excellent choice for vegetarians or vegans; the soft, creamy texture of the eggplant perfectly complements the spicy sauce. Traditionally, curry in Indian cuisine is served with naan bread or basmati rice for a complete culinary experience. Exotic spices like cumin and curry add a special depth to the dish. Eggplant curry is a quick and nutritious dish, perfect for a spicy, warm dinner.
Ingredients for this recipe
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Preparation Steps
1
Wash the eggplant and cut it into small cubes. Finely chop the onion and garlic. Grate the ginger.
2
Heat the olive oil in a skillet over medium heat. Add the cumin seeds and toast for a few seconds until fragrant.
3
Add the onion, garlic, and ginger and sauté for 2-3 minutes, or until translucent.
4
Sprinkle in the curry powder and stir well to combine and coat the vegetables.
5
Add the eggplant and carrot, and sauté for another 5 minutes over medium heat.
6
Chop the tomatoes and add them to the skillet. Season with salt and pepper. Cook for another 5 minutes, allowing the tomatoes to release their juices.
7
Pour in the coconut milk and stir thoroughly. Cover and simmer over low heat for 10-15 minutes, or until the eggplant is tender.
8
Once cooked, stir in the chopped cilantro and serve fresh with cooked rice or naan bread.
