Ingredients with Measurements:
- 2 large eggplants, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 1 can of diced tomatoes (14 oz)
- 1 cup of water
- 1/2 cup of coconut milk
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the cumin seeds and cook for 30 seconds until they start to sizzle.
3. Add the onion and cook for 5 minutes until it becomes translucent.
4. Add the garlic and ginger and cook for 1 minute until fragrant.
5. Add the diced eggplant and cook for 10 minutes until it becomes tender.
6. Add the coriander powder, turmeric powder, garam masala, and salt. Stir well.
7. Add the diced tomatoes and water. Stir well and bring to a boil.
8. Reduce the heat to low and simmer for 15 minutes until the sauce thickens.
9. Add the coconut milk and cilantro. Stir well and cook for 5 minutes.
10. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium-high heat for cooking the onion and eggplant, low heat for simmering the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 210
Fat: 14g
Carbohydrates: 20g
Protein: 4g
Fiber: 7g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use canned or fresh tomatoes instead of diced tomatoes.
- You can use any type of milk instead of coconut milk.
- You can use parsley instead of cilantro.
Variations:
- You can add other vegetables such as bell peppers, zucchini, or carrots.
- You can add chickpeas or lentils for extra protein.
- You can use different spices such as curry powder, paprika, or chili powder.
Tips and tricks:
- Make sure to dice the eggplant into small pieces so that it cooks evenly.
- You can sprinkle some lemon juice on top of the curry before serving for extra flavor.
- You can garnish with some toasted coconut flakes or chopped nuts.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish with some chopped cilantro or toasted coconut flakes.
Garnishes:
- Chopped cilantro
- Toasted coconut flakes
- Chopped nuts
Pairings:
- Rice
- Naan bread
- Salad
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Papadum
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any foodborne illnesses.
Food history:
- Eggplant curry is a popular dish in Indian cuisine and is often served with rice or naan bread.
Flavor profiles:
- This dish has a rich and creamy sauce with a slightly spicy and aromatic flavor.
Serving suggestions:
- Serve the curry in a bowl with a side of rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian