Ingredients with Measurements:
- 2 large eggplants, cut into 1-inch cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds and cook for 1 minute until fragrant.
2. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
3. Add the coriander powder, turmeric powder, paprika, and cayenne pepper and cook for another minute, stirring constantly.
4. Add the diced tomatoes and vegetable broth and stir to combine. Bring the mixture to a boil.
5. Add the eggplant cubes and stir to coat them with the tomato mixture. Reduce the heat to medium-low, cover the skillet, and simmer for 20-25 minutes until the eggplant is tender.
6. Season with salt and pepper to taste. Garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Fat: 7g
Carbohydrates: 22g
Protein: 3g
Fiber: 8g
Substitutions for ingredients:
- You can use any type of eggplant for this recipe, but make sure to cut it into similar-sized cubes for even cooking.
- You can use any type of oil for sautéing, such as olive oil or coconut oil.
- You can use fresh tomatoes instead of canned tomatoes, but you may need to add more vegetable broth to keep the mixture from drying out.
Variations:
- You can add other vegetables to the curry, such as bell peppers, zucchini, or potatoes.
- You can add protein to the curry, such as chickpeas, tofu, or chicken.
- You can adjust the spices to your taste, adding more or less cayenne pepper depending on how spicy you like it.
Tips and tricks:
- Make sure to cut the eggplant into similar-sized cubes for even cooking.
- If the curry is too thick, add more vegetable broth to thin it out.
- If the curry is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
- Serve the curry with rice or naan bread to soak up the sauce.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice in the center. Garnish with fresh cilantro and a sprinkle of paprika.
Garnishes:
Fresh cilantro, chopped peanuts, sliced green onions
Pairings:
Rice, naan bread, cucumber salad
Suggested side dishes:
Cucumber salad, roasted vegetables, steamed rice
Troubleshooting advice:
- If the eggplant is too mushy, you may have overcooked it. Try reducing the cooking time next time.
- If the curry is too spicy, add more diced tomatoes or vegetable broth to dilute the heat.
- If the curry is too bland, add more spices to taste.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw vegetables.
- Make sure to cook the eggplant thoroughly to avoid foodborne illness.
Food history:
Eggplant curry is a popular dish in Indian cuisine, where eggplants are commonly used in vegetarian dishes.
Flavor profiles:
This eggplant curry is savory and slightly spicy, with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the eggplant curry as a main dish with rice or naan bread, or as a side dish with other Indian dishes.
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Region: Indian