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Eggplant Curry
Eggplant Curry is a classic Indian dish that is traditionally made with a combination of spices, onions, tomatoes, and eggplant. It is often served with rice, roti, or naan bread, and can also be eaten on its own as a vegetarian entrée. This dish is known for its rich, creamy texture and its unique flavor, which is a combination of sweet, spicy, and tangy. Eggplant Curry is a great way to add a flavorful and healthy meal to your dinner table.
Ingredients (2 Persons)
- 1 large eggplant, cubed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons grated ginger
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) coconut milk
- 1/2 cup frozen peas
- Salt and pepper, to taste
Directions
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Step 1
Heat the olive oil in a large skillet over medium heat. Add the eggplant and onion and cook until softened, about 8 minutes.
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Step 2
Add the garlic, ginger, curry powder, cumin, turmeric, cinnamon, and cayenne pepper and cook for 1-2 minutes, until the spices are fragrant.
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Step 3
Add the diced tomatoes, coconut milk, and frozen peas and bring the mixture to a simmer. Cook for 10-15 minutes, until the eggplant is tender and the sauce has thickened.
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Step 4
Season with salt and pepper, to taste, and serve.
Comments
This eggplant curry is very flavorful and incredibly easy to make. A true crowd pleaser, great for dinner parties or midweek night meals! Yum!
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