Vegan Eggplant Curry with Rice
Curry is one of the most well-known dishes in Indian cuisine, prepared in many variations. Eggplant is a great ingredient for curries because it easily absorbs the rich aromas of the spices. Coconut milk lends a silky texture to the dish, while ginger and chili give it a pleasant spicy flavor. Cooked basmati rice perfectly complements this dish, which is not only delicious but also filling. A plate of hot, spicy eggplant curry is especially good on a cold evening, warming both body and soul.
Ingredients for this recipe
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Preparation Steps
1
Dice the eggplant into small cubes, lightly salt, and let it sit for 10 minutes to draw out any bitterness.
2
Finely chop the onion and garlic. Grate the ginger.
3
Heat the olive oil in a skillet over medium heat. Toast the cumin seeds for a few seconds until fragrant.
4
Add the onion, garlic, and ginger. Sauté for 2-3 minutes, or until softened and fragrant.
5
Sprinkle in the curry powder, chili powder, salt, and pepper. Stir well to combine.
6
Add the eggplant and cook for 5 minutes, until it begins to soften and is coated with the spices.
7
Pour in the tomato paste and vegetable broth. Simmer for 10 minutes, or until the eggplant is tender.
8
Stir in the coconut milk and cook for an additional 5 minutes, until the curry is smooth and flavorful.
9
Serve over cooked basmati rice, garnished with fresh cilantro.
