Description
A rich and creamy eggplant curry made with coconut milk and fragrant spices.
Ingredients
Scale
- 2 medium aubergines (eggplants), diced
- 1 tablespoon coconut oil or olive oil (Use coconut oil for a richer flavor.)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1–2 green chilies, slit (Adjust to taste.)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 400 ml coconut milk
- 1 cup vegetable broth
- Salt, to taste
- Fresh coriander, for garnish
Instructions
- Heat the coconut oil in a large pan over medium heat. Add the chopped onion and let it soften for about 5 minutes.
- Add the minced garlic, grated ginger, and green chilies. Sauté for another 2-3 minutes until everything is fragrant.
- Sprinkle in the ground turmeric, ground cumin, and garam masala. Stir well, allowing the spices to bring out their flavors for about 1 minute.
- Toss the diced aubergines into the pan and mix well so they are coated in the aromatic spice mix. Cook for 5-6 minutes until they start to soften and take on a beautiful golden hue.
- Add the coconut milk and vegetable broth to the pan, stirring to combine. Season with salt to taste.
- Bring the mixture to a gentle simmer and let it cook uncovered for about 15-20 minutes, until the eggplants are fully tender and the sauce is creamy and thickened.
- Remove from heat and garnish with freshly chopped coriander.
- Serve hot with steamed basmati rice or gluten-free naan.
Notes
- This dish can be enjoyed with steamed basmati rice or gluten-free naan.
- Adjust the green chilies based on your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup