Eggplant curry
A delicious vegetarian curry
India
- Main course
- 4 persons
- 20
- Spicy
Curries do not have to be made only with meat or fish. This version with eggplant is a real flavor bomb and you will definitely serve it more often from now on.
Ingredients
- 200 g Basmati Rice
- 1 tsp Haldi / Turmeric (Powder)
- 1 tsp Garam Masala Aromatic Spices
- 400 g Coconut Milk Light (6% Fat)
1 aubergine in 1 cm cubes oil
1 red onion
2 cloves of garlic
1/2 teaspoon salt
1/2 teaspoon pepper
coriander
Preparation method for Eggplant curry
- Heat the pan and heat the oil.
- Fry the sliced eggplant pieces until golden brown.
- Place the fried eggplant pieces on a towel to drain the oil. Set aside.
- In the same pan, remove the oil, leaving about a tablespoon.
- Saute garlic, onion, garam masala (or curry powder) and turmeric.
- Add coconut milk once fragrant and simmer for 5-8 minutes.
- Add salt and pepper to taste.
- Pour the curry sauce into a bowl and add the fried eggplant.
- Garnish with chopped cilantro leaves (optional) and serve with steamed rice.
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