Ingredients with Measurements:
- 2 medium-sized eggplants, cut into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 can of diced tomatoes
- 1 can of coconut milk
- 1 tbsp vegetable oil
- 1/2 cup of water
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the curry powder, cumin powder, coriander powder, turmeric powder, and salt. Stir well to combine.
5. Add the diced eggplant and stir to coat with the spice mixture.
6. Add the can of diced tomatoes and 1/2 cup of water. Stir well to combine.
7. Cover the pot and let the curry simmer for 15-20 minutes until the eggplant is tender.
8. Add the can of coconut milk and stir well to combine.
9. Let the curry simmer for another 5-10 minutes until the sauce has thickened.
10. Garnish with fresh cilantro (optional) and serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 248
- Fat: 20g
- Carbohydrates: 17g
- Protein: 4g
- Fiber: 6g
Substitutions for ingredients:
- You can use any type of eggplant for this recipe.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use any type of oil for cooking.
- You can use any type of milk instead of coconut milk.
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 garam masala or chili powder.
Tips and tricks:
- Make sure to cut the eggplant into small cubes to ensure even cooking.
- You can sprinkle some lemon juice on the curry before serving for extra flavor.
- You can adjust the spice level by adding more or less curry powder.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
- Garnish with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Lemon wedges
Pairings:
- Rice
- Naan bread
- Quinoa
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Grilled chicken
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 to thicken.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Make sure to cook the eggplant thoroughly to avoid any foodborne illnesses.
Food history:
- Bolwarra is a type of eggplant that is commonly used in Indian cuisine.
Flavor profiles:
- Spicy
- Savory
- Creamy
Serving suggestions:
- Serve the curry hot with rice or naan bread on the side.
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Region: Indian