Ingredients with Measurements:
- 2 large brinjals, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1/2 cup peanut butter
- Salt, to taste
- Fresh coriander, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or blender
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the cumin and coriander seeds and cook until fragrant, about 1 minute.
2. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
3. Add the diced brinjals and cook until they start to brown, about 5 minutes.
4. Add the turmeric, chili powder, and garam masala and cook for 1 minute.
5. Add the diced tomatoes and vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
6. Remove from heat and use an immersion blender or transfer to a blender to puree until smooth.
7. Return the pureed mixture to the pot and stir in the peanut butter until well combined.
8. Season with salt to taste.
9. Serve hot, garnished with fresh coriander.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 17g
Protein: 8g
Fiber: 5g
Substitutions for ingredients:
- Brinjal can be substituted with eggplant.
- Vegetable broth can be substituted with chicken or beef broth.
- Peanut butter can be substituted with almond or cashew butter.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use coconut milk instead of peanut butter for a creamier curry.
- Add chickpeas or lentils for additional protein.
Tips and tricks:
- Be sure to dice the brinjals into small pieces to ensure they cook evenly.
- Use a high-quality peanut butter for the best flavor.
- Adjust the spice level to your liking by adding more or less chili powder.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in individual bowls and garnish with fresh coriander.
Garnishes:
Fresh coriander
Pairings:
- Serve with rice or naan bread.
- Pair with a crisp salad or roasted vegetables.
Suggested side dishes:
- Cucumber Raita
- Mango Chutney
- Papadum
Troubleshooting advice:
- If the curry is too thick, add additional vegetable broth to thin it out.
- If the curry is too thin, simmer for an additional 10-15 minutes to thicken.
Food safety advice:
- Be sure to cook the brinjals until they are fully cooked to avoid any potential foodborne illnesses.
Food history:
Brinjal, also known as eggplant, is a staple in Indian cuisine. It is believed to have originated in India and has been cultivated for over 1,500 years.
Flavor profiles:
This curry is rich and creamy with a slightly spicy and nutty flavor.
Serving suggestions:
Serve the curry with rice or naan bread for a complete meal.
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Region: Indian