Gluten free
Dairy free
Vegetarian
Whole 30
Vegan
Easy eggplant curry
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
US
eggplant
2 medium
vegetable oil
3 Tbsps
onion
1 medium
ginger
2
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
14 oz
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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