Gluten free

Dairy free

Vegetarian

Whole 30

Vegan

Easy eggplant curry

Name: Easy eggplant curry
Total time: 45 min
Yield: 6 servings
Ingredients: 2 medium eggplant; 3 Tbsps vegetable oil; 1 medium onion; 2 ginger; 6 cloves garlic; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 Tbsp ground coriander seeds; 0.5 tsps turmeric; 0.5 tsps chili powder; 1 tsp sea salt; 396.89 g canned tomatoes

An affordable and gluten-free vegetarian dish, this Easy Eggplant Curry is ready in about 45 minutes. It serves 6 and covers 10% of daily vitamin and mineral needs. Perfect for fans of Indian cuisine, it works well as a hor d'oeuvre.

Ingredients

eggplant

2 medium

vegetable oil

3 Tbsps

onion

1 medium

ginger

garlic

6 cloves

fennel seeds

1 tsp

cumin seeds

1 tsp

ground coriander seeds

1 Tbsp

turmeric

0.5 tsps

chili powder

0.5 tsps

sea salt

1 tsp

canned tomatoes

396.89 g

Method

Wash eggplants and dice into 2 cm cubes.
Heat ghee/oil in a large frying pan over medium heat.
Add the onion and cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage).
Add the grated ginger, crushed garlic, fennel and cumin seeds (if using, if you are using cumin powder however, add in the next stage with the other ground spices). Cook for about 2 minutes until garlic and ginger are fragrant.
Add ground coriander, turmeric, cayenne/chilli powder and salt. Cook for 30 seconds.
Add the diced eggplant and stir well to coat evenly with spices.
Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes. Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be.
When the sauce has thicken and the eggplant is meltingly soft, check the seasoning once more.
Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!

Nutrition:

139 kcal

Carbs

17 g

Fat

7 g

Protein

3 g

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